In a large mixing bowl, whisk together the egg, milk, sugar, vanilla extract, and melted butter until smooth and fully combined.

Add the flour, baking powder, lemon zest, and salt into the wet mixture and whisk until combined, with no dry flour pockets remaining.

Let the batter rest for 10 minutes.

Wash the strawberries thoroughly, hull them, and cut them into quarters.

In a separate bowl, combine the quartered strawberries with the sugar, lemon zest, minced basil, and flour, stirring gently.

Grease a 9x13-inch baking dish with softened butter.

Pour the strawberry filling into the prepared baking dish.

Drop spoonfuls of the rested batter evenly over the strawberry filling.

Do not stir the batter into the strawberries.

Bake at 375°F for 30 to 35 minutes until the top is golden brown and juices are bubbling.

Check the center for doneness with a toothpick; if needed, bake for an additional 3 to 5 minutes.

Let the cobbler cool for about 5 minutes before serving.