Preparation

• Preheat the oven to 375 degrees. Heat a large skillet over medium heat and melt 1 Tablespoon of butter. Add sugar, sliced strawberries, and cornstarch. Stir and cook for about 7-8 minutes or until the juices start to thicken. Stir in vanilla extract. Transfer to a 2 to 2 ½ qt baking dish or cast-iron skillet.
• Make the Cobbler Topping: In a large bowl, add the flour, baking powder, salt, and sugar. Cut in 12 Tablespoons (1 ½ sticks) of butter into the flour mixture with a pastry blender, a fork, or your hands until it resembles coarse crumbs. Pour in buttermilk or heavy cream and mix until the dough comes together.
• Drop the cobbler topping by tablespoons over the strawberries. There may be spaces between, but the cobbler topping will puff up as it bakes.
• Generously sprinkle with sparkling or granulated sugar. Bake for about 36-44 minutes or until it becomes a light golden color and the fruit is bubbling. If you use a smaller pan, you may need to bake it longer.
• Serve warm with vanilla ice cream or homemade whipped cream.