2 C diced fresh strawberries
1 tsp fresh lemon juice
½ C plus 1 tablespoon granulated sugar
2 C all-purpose flour
2 tsp baking powder
½ tsp coarse salt
6 Tbsp cold unsalted butter, cut intosmall pieces
⅔ C heavy cream
Turbinado sugar, for sprinkling
Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside. 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 1½-inch ice cream scoop or a tablespoon, drop cookie dough onto prepared baking sheet, spacing evenly apart. Sprinkle cookies with turbinado sugar and bake until golden brown, about 22 to 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.
Recipe and photo courtesy oftwopeasandtheirpod.com.