Preheat the oven to 350°F and grease an 8x8 or similar-sized oven-safe dish. Slice the strawberries in half or quarter them if they’re large.
Combine the strawberries, brown sugar, cornstarch, lemon juice, vanilla extract, and almond extract in a large bowl. Spread them out in the oven-safe dish.
Mix the flour, cane sugar, baking powder, and salt in a medium-sized bowl. Use a fork or pastry cutter to cut the cold vegan butter into the flour mixture until it’s crumbly.
Pour the plant milk into this mixture and stir it until it's a thick batter. Spoon clumps of cobbler dough over the strawberries, leaving gaps in between so the steam can escape during the baking process.
Sprinkle about ½ teaspoon of cane sugar on top of the cobbler. Bake the cobbler in the middle of the oven for 40-50 minutes or until the topping is a light golden brown.
Let the hot cobbler cool for 5-10 minutes so it can firm up. Serve it warm with vegan whip cream, ice cream, or yogurt on top (optional).