Strawberry Shortcake cookies

It's strawberry season.  Well, it is in California.  I think all over the country prime picking season in from April through June.  Anyways, I bought a whole bunch of them last week because they're gorgeous, cheap and perfect right now.  So I made strawberry shortcake for dessert when we had friends over for dinner.  I also made some homemade hot fudge to go along with it.  Everything about it was awesome and there was nothing left at the end of the night.  The next morning I get an email from Martha Stewart about her strawberry shortcake cookies.  With all of my leftover strawberries (I went a bit overboard) I decided to make them.  They shouldn't be called a cookie, but whatever you want to call them, they're delicious.  They're more of a biscuit, or maybe a breakfast pastry, or a dessert with ice cream, whipped cream and homemade hot fudge... or a cookie I guess.  The traditional strawberry shortcake has 3 different parts, but this is just all in one, super easy.  These are the perfect summer picnic dessert...

Strawberry Shortcake Cookies

Adapted from Martha Stewart

12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)

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

3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces

2/3 cup heavy cream

Sanding sugar, for sprinkling

Preheat oven to 375 degrees. 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 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 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.