Preheat your oven to 400°F (200°C) and butter a 9-inch baking dish.

In a medium saucepan, combine cornstarch, lemon juice, and white sugar. Cook on medium heat until thick and bubbly, about 5 minutes.

Gently fold in sliced strawberries and pour this mixture into the prepared baking dish. Dot with cold butter.

In a separate bowl, mix flour, sugar, baking powder, and salt. Cut in cold butter until coarse crumbs form. Stir in heavy cream.

Sprinkle the crumble topping over the strawberry mixture.

Bake for about 25 minutes until golden brown and bubbly.

Cool for about 10 minutes before serving, best enjoyed warm with vanilla ice cream.