The Best Strawberry Cobbler

Preheat the oven to 200°C (400°F) conventional (see note 1 if using a fan-forced convection oven). Generously grease the bottom of a 9x13-inch baking dish with unsalted butter.
Hull and halve the strawberries, then transfer them to a medium bowl. Add in the sugar and cornstarch, mix well, and set aside to macerate.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Next add in cold, cubed butter and use your fingers to rub the butter into the flour (or you can use a pastry cutter). The mixture should be crumbly when done, with larger bits of butter throughout.
Next add in cold milk and vanilla and using a wooden spoon, stir until just combined and you have a slightly sticky dough. Add more milk (a tablespoon at a time) as needed if mixture is too dry (see video for visual reference).
Return to the strawberries and spoon them into the greased baking dish, discarding any excess liquid at the bottom of the bowl. Spread the strawberries out evenly.
Place dollops of the topping over the strawberries, then use your hands to gently press and spread the dough as evenly as possible. It's okay if some of the strawberries are showing through.
Finish by combining sugar and cinnamon and evenly sprinkling the mixture over the top.
Bake for 35 minutes, or until the top is golden brown.
Let the cobbler cool for at least 20 minutes to allow the filling to thicken before serving. Enjoy warm with a scoop of vanilla ice cream!