12 ounces (2 cups) strawberries, hulled and cut into 1/4 inch dice
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
2/3 cup heavy cream
sanding sugar, for sprinkling
Preheat oven to 375 degrees.
Combine strawberries, lemon juice, and 2 tablespoons granulated sugar.
Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl.
Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs.
Stir in cream until dough starts to come together, then stir in strawberry mixture.
Using a 1 1/2 inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart.
Sprinkle with sanding sugar, and bake until golden brown 24-25 minutes.
Transfer to a wire rack, and let cool.
Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.
Makes about 3 dozen.