Dutch-oven strawberry cobbler

On my cross-country road trip three years ago, I took a cooking class in Houston and got this recipe. It's a great use for a large cast-iron skillet, if you have one. A regular Dutch oven works just as well, too.

You can get the recipe here; reprinted below.

Filling

4 cups sliced fresh-hulled strawberries
3/4 cup sugar
3 tablespoons flour
1 1/2 cups water
1 tablespoon lemon juice
2 tablespoons melted butter
Pastry (recipe follows)
1/4 cup sugar
1 tablespoon ground cinnamon

Pastry

1 3/4 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening, cold
6 tablespoons heavy or whipping cream
6 tablespoons buttermilk
3 tablespoons melted butter

Preheat the oven to 350 degrees. Place strawberries in a lightly greased Dutch oven. Make the syrup by combining the sugar and flour in a bowl; add water and lemon juice, mixing well. Pour syrup over berries; bake for about 15 minutes while preparing the pastry.

Adjust oven temperature to 425 degrees. Prepare the pastry by combining the flour, sugar, baking powder, and salt. Cut in the shortening, a little at a time, until mixture resembles coarse crumbs; stir in the whipping cream and buttermilk. Knead dough 4 or 5 times; roll to about 1/4-inch thickness on a lightly floured surface. Cut dough to fit baking dish. Place pastry over hot berries; brush with melted butter. Bake at 425 degrees for 20 to 30 minutes, or until pastry is golden brown. Before serving, combine sugar and cinnamon and sprinkle over hot cobbler. Serve with buttermilk ice cream.