In a large bowl, toss the strawberries with the sugar and let them rest for 30 minutes or until juicy. Drain off the excess juice, reserving for another use. (If you prefer a soupier cobbler, skip this step.) Toss the strawberries with the flour, cinnamon, and vanilla, and place in a large cast-iron skillet or a 9-inch square baking dish.
Preheat the oven to 350°F.
To make the topping, in a small pot, melt the butter over low heat. In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Pour the melted butter and the cream into the dry ingredients, and then stir until sticky, wet dough forms.
Using a spoon, drop spoonfuls of the dough evenly over the strawberries, though it’s okay if some of the strawberries are exposed. Bake, uncovered, for 35 to 40 minutes, or until the crust is light brown and the filling is bubbling. Allow to cool for 10 minutes before serving. Serve warm topped with vanilla ice cream.