Preheat oven to 400°F (200°C).

For filling: In a shallow 1½-quart ceramic baking dish, toss together strawberries, granulated sugar, and cornstarch.

Bake for 10 minutes.

Meanwhile, for topping: In a large bowl, whisk together flour, cornmeal, ¼ cup (50 grams) granulated sugar, ¼ teaspoon salt, and baking soda. Using your hands or a pastry blender, cut in cold butter until mixture is crumbly. Stir in cold buttermilk until just combined and a very soft dough forms.

In a small bowl, whisk together remaining 1½ tablespoons (18 grams) sugar and remaining ¼ teaspoon salt.

Remove strawberries from oven, and stir. Spoon dough onto strawberries. Sprinkle sugar-salt mixture onto dough.

Bake until filling is bubbling and topping is golden brown, 20 to 25 minutes. Let cool for at least 10 minutes.

For whipped cream: In another large bowl, whisk together cold cream, confectioners’ sugar, and vanilla bean paste until medium-stiff peaks form. Serve immediately with warm cobbler. Cover and refrigerate for up to 2 days.