Step 1

FOR THE FILLING: Adjust oven rack to middle position and heat oven to 375 degrees. Combine sugar; cornstarch; and pepper, if using, in large bowl. Add strawberries and vanilla and mix gently with rubber spatula to combine. Transfer strawberry mixture to 13 by 9-inch baking dish or pan.

Step 2

FOR THE TOPPING: Whisk flour, ¼ cup sugar, baking powder, baking soda, and salt together in large bowl. Stir buttermilk and 6 tablespoons melted butter together in 2-cup liquid measuring cup (butter will clump; this is OK). Add buttermilk mixture to flour mixture and stir with rubber spatula until just incorporated.

Step 3

Using 2 large soupspoons, drop about twenty-four 1-inch-diameter portions of dough evenly over strawberry mixture. Brush tops of dough with remaining 2 tablespoons melted butter and sprinkle with remaining 2 teaspoons sugar.

Step 4

Bake until bubbling, strawberry juice looks thick and syrupy, biscuits are golden brown, and toothpick inserted in center of biscuits comes out clean, 50 minutes to 1 hour. Let cobbler cool on wire rack for at least 30 minutes. Serve cobbler warm or at room temperature.