Preheat oven to 350 degrees F (180 degrees C).
In a small bowl, combine Fresh Strawberry (2 cup), Water (1/2 cup), Granulated Sugar (1/3 cup), Lemon Juice (1 tablespoon), and Ground Cinnamon (1/2 teaspoon).
In a medium bowl, whisk together Egg (1), Granulated Sugar (2 tablespoon) and Whipping Cream (1/3 cup). Add All-Purpose Flour (2/3 cup) and Baking Powder (1 teaspoon), stir until just combined.
In a muffin tin, fill each section up 3/4 of the way with equal amounts of strawberries and liquid, about 2 tablespoons per muffin compartment.
Top with equal amounts of dough, about 1 heaped tablespoon per muffin compartment. Sprinkle with more cinnamon and Coarse Sugar (to taste). Bake for about 20-25 minutes, until the top has risen and is golden brown.
Let cool completely if you want a stiffer end product or serve messily and warm with Whipped Cream (to taste) or Ice Cream (to taste).