12 ounces strawberries, hulled and diced (about 2 cups)
1 tsp - fresh lemon juice
1/2 plus 1 TBSP - sugar
2 C - all purpose flour
2 tsp - baking powder
1/2 tsp - coarse salt
3 ounces ( 6 TBSP ) - unsalted butter, cut into small pieces
2/3 C - heavy cream
Sanding sugar, for sprinkling
Preheat oven to 375 degrees.
Combine strawberries, lemon juice and two TBSP sugar. Whisk together flour, baking powder, salt and remaining 7 TBSP sugar in a large bowl. Cut in 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.
Sprinke with sanding sugar and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack and cool.
Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.