In a deep, oven-safe skillet (or 3 qt. Dutch Oven) add the strawberries and rhubarb. Bring to a simmer over medium heat on the stove-top. Add the honey once the fruit begins to simmer. Stir, then cover the skillet. Allow to simmer for 10 minutes.
While the fruit simmers, in a large bowl whisk together: flour, baking powder, baking soda, sucanat, and salt. Using your fingers or a pastry cutter (like this), cut in the butter until it resembles coarse crumbs. Add the milk and stir to combine. Set aside.
After 10 minutes of simmering add the arrowroot flour/starch to the fruit mixture. Stir to combine. Allow to cook for 2-3 minutes until slightly thickened. Add the vanilla extract. Remove the pan from heat.
Spoon the dough over the top of the fruit. Place in the oven for 15-20 minutes, covered, until the top is golden brown.
For the whipped cream: Use a stand-mixer with the whisk attachment (or a hand-mixer). In the bowl of the mixer add: heavy cream, vanilla, and honey or maple syrup. Turn on the mixture and whip on medium speed until "whipped" and thick.
Serve the cobbler warm, topped with homemade whipped cream.