5 c. chopped strawberries
½ c. Plus 1 tablespoon sugar
1 tbsp. cornstarch
12 tbsp. cold butter, cubed, plus more for baking dish
1½ c. all-purpose flour
2 tsp. baking powder
¾ tsp. kosher salt
¾ c. heavy cream, plus more for brushing biscuits
1 c. powdered sugar
2 tbsp. whole milk
Rainbow sanding sugar, for sprinkling
Preheat oven to 375°. In a large bowl, toss strawberries with 1 tablespoon sugar and cornstarch. Set aside.
Butter a 9″-x-13″ baking dish and pour in strawberries, smoothing to form an even layer.
Make biscuit topping: In a large bowl, whisk together flour, remaining ½ cup sugar, baking powder and salt. Add cubed butter and use your hands to work it into a dough. Add cream and work until sticky.
Top strawberries all over with tablespoonfuls of dough. Brush dough with heavy cream.
Bake until biscuit topping is golden and a toothpick inserted in the center comes out clean, about 45 minutes.
Let cool 30 minutes. When ready to serve, make icing: In a small bowl whisk together powdered sugar and milk until combined.
Drizzle icing all over cobbler and sprinkle with sanding sugar. Serve.