In a large mixing bowl, whisk together the flour, baking powder, salt, and 1/2 cup of sugar.
Stir in the melted butter, milk, and vanilla extract until the batter is smooth. Add a little bit more milk if needed.
In a separate bowl, toss the sliced strawberries with the remaining 1/2 cup of sugar, cornstarch, and lemon juice until well coated.
Add the strawberry mixture to a 10-inch cast iron skillet and spread it out into an even layer. Drop spoonfuls of batter over the strawberries.
Transfer the skillet to the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the edges are bubbling.
Remove the skillet from the oven and let it cool for 5-10 minutes before serving.
Serve the cobbler warm with a few scoops of vanilla ice cream or a dollop of whipped cream if desired.
Notes
The quantity of sugar depends on how sweet your strawberries are. Add more or less sugar accordingly.
Add 1-2 teaspoons of lemon zest for an even more refreshing citrus flavor.
Cool and store in the refrigerator in an airtight container for up to 3-4 days.
If using frozen strawberries, thaw and drain them first.
Variations:
Mixed berry cobbler: you can mix in other types of berries, such as blueberries, raspberries, or blackberries to create a delicious mixed berry cobbler.
Spiced cobbler: add cinnamon or nutmeg to the strawberry mixture for a flavorful twist.
Chocolate strawberry cobbler: add chocolate chips or chunks to the strawberry mixture before baking for a decadent chocolate + strawberry cobbler.