Strawberry Shortcake Cookies

** Recipe from Munchkin Munchies **

* 12 oz. strawberries, hulled and cut into 1/4" dice (2 c.)
* 1 tsp. fresh lemon juice
* 1/2 c. + 1 Tbl. granulated sugar
* 2 c. all-purpose flour
* 2 tsp. baking powder
* 1/2 tsp. coarse salt (or regular table salt)
* 3 oz. (6 Tbl.) cold unsalted butter, cut into small pieces
* 2/3 c. heavy cream
* sanding sugar, for sprinkling

Heat oven to 375. Combine strawberries, lemon juice, & 2 Tbl. granulated sugar. Whisk together flour, baking powder, salt, & remaining 7 Tbl. granulated sugar in a large bowl. Cut in butter with a pastry cutter, or rub in with fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in the strawberry mixture.  Using a 1 1/2" ice cream scoop or a Tbl, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, & bake until golden brown, 24-25 min. 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. Makes about 3 dozen.