12 ounces strawberries, hulled and cut into 1/4 inch dice (2 cups)
1 tsp fresh lemon juice
1/2 cup plus 1 tbsp granulated sugar
2 cups all-purpose flour
2 tsps baking powder
1/2 tsp coarse salt
3 ounces (6 tbsp) cold unsalted butter, cut into small pieces
2/3 cup heavy cream
sanding sugar, for sprinkling
1. Preheat oven to 375 degrees. Combine strawberries, lemon juice, and together flour, baking powder, salt, and remaining 7 tbsp granulated sugar in a large bowl. Cut in the butter with pastry cutter, or rub in with your fingers until mixture resembles coarse crumbs. Stir in cream until dough starts to form the stir in strawberry mixture.
2. Using a 1 1/2 inch ice cream scoop or tablespoon, drop dough onto baking sheets lined with parchment, spacing, evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to 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.
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