Strawberries and Dumplings
1 quart strawberries, trimmed and thickly sliced (about 4 cups)
1/4 cup sugar
Juice of half a lemon
1 cup flour
1 1/2 teaspoons baking powder
Pinch of salt
1/2 cup whole milk
2 tablespoons butter
Stir together strawberries, sugar and lemon in a heavy saucepan and let stand, stirring occasionally, until juicy, about 15 minutes.
Bring to a simmer over medium heat, stirring occasionally.
Stir the flour, baking powder, and salt together.
Heat the milk and butter together just until the butter melts.
Stir this warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.
Gather a golf-ball-sized portion of the dumpling batter onto a small spoon, then push the dumpling onto the stew using a second spoon (or a small cookie scoop #70.
Cover the fruit with the dumplings, leaving about 1/4 inch between each.
Tightly cover saucepan and reduce heat to low.
Cook, undisturbed, until dumpling looks dry on top, 15 to 18 minutes; the dumplings will have doubled in size.
Let stand off heat, uncovered, five minutes, then drizzle with heavy cream right before serving.