Slice large strawberries in half or quarters, and mix the sliced strawberries with up to ¼ cup of sugar, depending on the berries sweetness. Then divide the strawberry mixture among the 12 mini 4 oz. mason jars, or in the bottom of a 2 quart baking dish.

To prepare the cobbler topping, cream butter and 1 cup of sugar in the large bowl of a stand mixer. Add in the egg and vanilla extract, and mix well. Add the flour, salt, and baking powder and combine fully, without over mixing.

Divide the cobbler between the 12 mason jars, flatten into a disk and place over the strawberries. Or, if you're making one large strawberry cobbler, spoon the topping over top of the strawberries in the baking dish. Place mason jars on a cookie sheet for cooking.

Bake at 350 degrees, for about 20 min. for individual mason jar cobbers and 35 min. for one larger baking dish until the cobbler is golden brown. Allow to cool slightly and add the lids onto the mason jars to make a more portable treat. Serve with whip cream or vanilla ice cream if you like. This is delicious served warm or room temperature.