• Pre-heat your oven to 375°F. 
• Generously butter the inside of a 9 inch round deep dish pie plate, and set aside.

Prepare the filling

• Prepare your fruit by washing all the berries. Remove the strawberry stems and cut the strawberries into halves of quarters.
• In a large bowl, add the berries, sugar, lemon zest, lemon juice and cornstarch. Gently toss the berries until they're evenly coated.
• Transfer the berry mixture to your prepared pie plate.

Prepare the topping

• In a medium sized bowl, whisk together flour, sugar, baking powder and salt.
• Add the heavy cream and stir until just combined. The dough will be very thick and sticky.
• Drop large spoonfuls of dough on top of your filling. (A cookie dough scoop works well for this.)
• Brush the top of the dough with the extra cream. Sprinkle the demerara sugar on top of the dough.
• Place the pie plate on top of a cookie sheet to catch any drips that might occur when the filling starts to bubble. Bake for 45-55 minutes until the crust is golden brown and the filling is bubbly.
• Serve warm with a big scoop of ice cream.