Instructions

1. Arrange a rack in the middle of the oven and heat the oven to 375ºF. Coat a 9-inch square or other 2-quart baking dish with butter or cooking spray. Place on a baking sheet.
2. Trim the stems from 2 1/2 pounds strawberries. Halve the strawberries or quarter if large (about 6 1/2 cups) and place in a large bowl. Finely grate the zest of 1 medium lemon over the strawberries. Juice the lemon until you have 2 tablespoons, then pour the juice over the strawberries.
3. Drizzle 1 teaspoon vanilla extract over the strawberries. Sprinkle with 3/4 cup plus 2 tablespoons granulated sugar, 3 tablespoons cornstarch, 1 teaspoon ground cardamom, and 1/2 teaspoon kosher salt. Gently toss until everything is evenly coated. Scrape everything, including any juices, into the baking dish and spread into an even layer.
4. Place 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1 1/2 teaspoons baking powder, and 1/2 teaspoon kosher salt in a medium bowl and whisk to combine. Pour in 1 1/3 cups of the cold heavy cream and stir until a sticky dough forms.
5. Drop 1/4-cup portions of the topping (about 8) onto the strawberries, spacing them evenly apart. Brush the cobbler dough with the remaining 1 tablespoon heavy cream and sprinkle with 1 teaspoon coarse or demerara sugar if desired.
6. Bake until the topping is set and light golden brown, and the filling is bubbling, about 50 minutes. Let cool for at least 45 minutes before serving so the filling can thicken up. Serve warm or at room temperature with vanilla ice cream if desired.