In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 tablespoons of melted butter, and 1 cup of evaporated milk until smooth.

In a deep, heavy-bottomed pan, pour enough vegetable oil to fill it about 3 inches deep. Heat the oil over medium-high heat until it reaches 375°F (190°C).

Carefully transfer the prepared batter to a funnel or piping bag. When the oil is hot enough, hold the funnel over the oil and create a swirling lattice pattern.

Using a slotted spoon, gently remove the fried funnel cake from the oil and allow excess oil to drain.

In a small saucepan over medium heat, combine 2 cups of sliced fresh strawberries and 1/4 cup of sugar. Cook until softened and syrup forms.

Drizzle the warm strawberry sauce generously over the funnel cakes and enjoy immediately.