These cookies don't keep very well (you should eat it all by the end of the day), but they taste amazing fresh out of the oven.
Prep time: 15 mins
Bake time: 20 mins
Makes 22 cookies
2 cups diced fresh strawberries
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
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sugar, for sprinkling
1. Preheat oven to 180C. Line a baking sheet with parchment paper and set aside.
2. 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.
3. Using a 1 1/2-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 20 mins. Transfer to a wire rack, and let cool.