12 oz. strawberries, hulled and cut into ¼-inch pieces
1 tsp lemon juice
½ cup, plus 1 Tsp granulated sugar
2 cups all-purpose flour
2 tsp baking powder
½ tsp salt
6 Tbsp unsalted butter, chilled and cut into small pieces
⅔ cup heavy cream
Coarse sugar, for sprinkling
Pre-heat oven to 375 degrees.
In a medium bowl, combine strawberries, lemon juice, and 2 Tbsp of sugar.
In a separate larger bowl, whisk together flour, baking powder, salt, and remaining 7 Tbsp sugar. Add butter to flour mixture and using your fingers or a pastry cutter, combine until a crumb-like mixture is formed.
Add heavy cream and stir until mixture is dough-like. Stir in strawberry mixture.
Place tablespoon-size scoops of dough onto a parchment paper-lined cookie sheet. Sprinkle cookies with coarse sugar.
Bake cookies for 16-18 minutes, until just turning golden around edges. Remove from oven and let cool for a few minutes before moving to wire racks to cool completely.
STRAWBERRY SHORTCAKE COOKIES