Butter the ramekin molds. Rinse the strawberries, pat dry, roughly chop and transfer to the ramekins. Beat the eggs with powdered sugar, vanilla beans, and salt until frothy and stir in the milk. Sift the flour over the egg mixture and stir to combine. Pour the mixture into the ramekins.
Bake the clafoutis in a preheated 220°C (approximately 425°F) oven for 30 to 35 minutes. Remove from the oven, let cool slightly and serve.