Cream butter, sugar and egg. Gradually stir in curd cheese, flour and semolina.
Let the curd dough rest for 1 hour. Clean and dry the strawberries. Choose 16 not too big berries and cover them with the dough.
Boil plenty of water in a saucepan, put in dumplings and let them steep at low heat for about 10 minutes.
Puree the remaining strawberries and serve with the strawberry dumplings turned in butter crumbs.