Classic Strawberry Cobbler

For the Strawberry Filling: Adjust oven rack to middle position and preheat oven to 400°F (205°C). Grease an 8- by 8-inch baking dish and set aside. In a large bowl, stir together strawberries, sugar, lemon zest and juice, and kosher salt to combine. Let sit at room temperature, stirring occasionally, until strawberries release juices and become syrupy, about 30 minutes. Stir in cornstarch until well combined and no dry spots remain. Transfer to prepared baking dish.

For the Biscuit Topping: In a separate large bowl, whisk together flour, granulated sugar, baking powder, and salt. Add butter and shortening. Using your hands, pinch butter and shortening firmly to flatten and break up pieces until mixture resembles coarse crumbs no larger than pea-size. Using a spatula, stir buttermilk into flour mixture until a shaggy dough forms. Using a 2-tablespoon scoop, drop dough into 9 heaping portions over the filling. Sprinkle dough with turbinado sugar.

Bake until biscuits are golden brown and fruit is bubbling, about 45 minutes. If biscuits are well browned before the filling finishes, loosely tent with aluminum foil for the last 15 minutes of baking, if needed. Transfer to a wire rack and let cool for 1 hour. Serve with ice cream or whipped cream.