12 oz. strawberries, hulled and cut into ¼ inch dice (2 cups)
1 teaspoon fresh lemon juice
½ c. plus 1 tablespoon granulated sugar
2c. all purpose flour
2 teaspoons baking powder
½ teaspoon coarse salt
3oz. (6 tablespoons) cold unsalted butter, cut into small pieces
2/3c. heavy cream
Standing Sugar for sprinkling (crystal sprinkles)
1. Preheat oven to 375. Hull strawberries and cut into 1/4 pieces.
Combine strawberries, lemon juice, and 2 tablespoons of sugar.
Whisk together flour, baking powder, salt and remaining 7 tablespoons of sugar in a large bowl. Cut the butter into small pieces and dump in bowl. Mix with hands until mixture resembles coarse crumbs.
Stir in cream until dough starts to come together, then stir in strawberry mixture.
2. Using a 1 ½ ice cream scoop or a tablespoon, drop dough onto a parchment papered baking sheet. Be sure to evenly space apart the dough balls.
Sprinkle with sanding sugar and bake until golden brown (24-25 minutes).
Transfer to a cooling rack and let them cool.
Serve after cooled or store covered for a few days only (fresh strawberries remember) at room temp.