Preheat oven to 425 degrees F. Slice strawberries – I slice a few in half, a few in quarters, and leave others whole for a variety. Toss with 1 tablespoon white sugar.
Heat a large cast iron skillet (I’m sure an oven-safe skillet would be okay too, it just needs to be large) over medium heat. Wait for 5 minutes until the entire skillet is hot, then add 2 tablespoons butter. Add strawberries and cook for 5-6 minutes to soften.
While strawberries are cooking, combine flour, baking soda and powder, salt and 1 tablespoon brown sugar in a bowl and mix. Add in cubed butter and mix with a fork or your fingers until the butter is in smaller crumbles and strewn throughout the mix. Make a well in the center and pour in buttermilk. Add vanilla extract and stir until mixture comes together.
Turn off heat under strawberries. Spoon globs of dough on top of the strawberries, scattering them all around. Melt remaining 2 tablespoons of butter and drizzle over top of dough. Sprinkle remaining brown sugar on top. Bake at 425 degrees for 20 minutes, then turn down heat to 375 and bake for 10-15 minutes more. Serve with vanilla ice cream and fresh mint.