Adjust the oven rack to the middle position and pre-heat the oven to 350ºF (180ºC).

Add the sliced strawberries, sugar, cornstarch (US)/cornflour (UK) and vanilla to a 10-inch (25cm) skillet or round baking pan, and toss everything together until well combined. Arrange the filling in a fairly even layer, and set aside until needed.

In a large bowl, whisk together the gluten free flour blend, sugar, baking powder, xanthan gum and salt.

Add the cold cubed butter and work it into the dry ingredients until you get a texture resembling breadcrumbs, with a few pea-sized butter pieces.

Add the cold milk and vanilla, and mix with a fork, wooden spoon or rubber spatula until you get a fairly soft dough with no patches of dry, un-mixed flour. The biscuit dough will be quite soft and sticky – that's OK, you won't have to handle it with your hands.

Use an ice cream scoop or a large spoon to dollop the biscuit dough evenly over the strawberry filling (see blog post for photos).It’s perfectly OK to leave the biscuit topping in large dollops or scoops on top of the filling, as it’ll spread during baking.

Sprinkle the biscuit topping with granulated sugar.

Bake at 350ºF (180ºC) for about 40-45 minutes or until the topping is golden brown on top and the filling reaches about 195ºF (90ºC). You can also check the doneness of the biscuit topping by inserting a toothpick or cake tester into it: it should come out clean, with no raw or half-baked dough attached to it.Tip: For cornstarch (US)/cornflour (UK) to reach its maximum thickening power, the liquid (in this case, the strawberry juices) must come to a boil. Just insert a food thermometer into the centre of the cobbler: if the temperature is at 195ºF (90ºC) or higher, the cobbler is done.

Allow the cobbler to cool until warm, then use a large serving spoon to scoop individual portions into bowls, and serve with some vanilla ice cream.Note that the strawberry juices will be fairly runny (if syrupy) while the cobbler is hot, and they'll thicken as it cools.

The gluten free strawberry cobbler is best served warm, on the day of baking. However, it also keeps well covered in a cool, dry place for 2-3 days (you can reheat it before serving, either in a microwave or a 350ºF/180ºC oven).