Step 1: Preheat your oven to 375°F (190°C). Lightly butter a 9x13 inch baking dish or a 2-quart baking dish.
Step 2: In a large bowl, combine the sliced strawberries with 1/2 cup granulated sugar, 2 tablespoons of all-purpose flour, and 1 teaspoon lemon juice. Gently toss to coat all the berries evenly. Let this mixture sit for 10-15 minutes.
Step 3: In a separate medium-sized bowl, whisk together the remaining 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
Step 4: Add the very cold, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or two knives, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
Step 5: Gradually add 1/2 cup of cold milk to the flour and butter mixture. Stir with a fork just until the dry ingredients are moistened and a shaggy dough forms. Do not overmix.
Step 6: Pour the prepared strawberry mixture evenly into the bottom of the greased baking dish.
Step 7: Drop spoonfuls of the cobbler topping dough over the strawberry filling. You can flatten them slightly or leave them as rustic mounds.
Step 8: If desired, sprinkle the top of the cobbler topping with an additional tablespoon of granulated sugar for a lovely crunchy finish.
Step 9: Bake for 35-45 minutes, or until the strawberry filling is bubbly and the topping is golden brown and cooked through. If the topping browns too quickly, loosely tent it with aluminum foil.
Step 10: Remove the cobbler from the oven and let it cool for at least 15-20 minutes before serving. This allows the filling to set slightly.