Strawberry shortcake biscuit cookies

I love strawberry season - to me, strawberries are one of the most quintessential summer flavors (at least early summer). Their season is pretty fleeting and they just aren't the same when they are shipped from California. I like my strawberries small and warm from the sun, not big and watery. I needed to bring a dessert to a Father's Day picnic recently and had these strawberry shortcake cookies from Martha Stewart on my "to-try" list for a long time. They have really mixed reviews, so I was hesitant to make them to other people, but I went for it anyway. I made a few modifications as written below and I think they turned out great. However, they are not a "cookie" in the traditional sense - they are more like a strawberry shortcake biscuit with all the other goodies already baked inside of it. Also, they most certainly must be eaten the same day as baking. They are not nearly as good leftover and because they are so moist, they'll start to mold pretty quickly. So make them for a crowd as you will get about three dozen cookies from this recipe.

Strawberry shortcake biscuit cookies
2 cups hulled and roughly chopped strawberries (about 1/4" dice)
1-1/2 teaspoons fresh lemon juice
1/3 cup + 2 tablespoons granulated sugar, preferably unbleached cane sugar
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon sea salt
6 tablespoons cold unsalted butter, cut into cubes 
2/3 cup heavy whipping cream
coarse turbinado or other dusting sugar, for topping

Preheat the oven to 325 degrees with the racks at the upper third of the oven. Line two baking sheets with parchment paper. 

Gently toss the strawberries, lemon juice, and 2 tablespoons of sugar in a medium bowl. Set aside.

In a large bowl, whisk together the 1/3 cup sugar, flour, baking powder, and sea salt. Cut in the butter using your fingers (or a pastry cutter) until it resembles coarse meal. Stir in the cream until the dough starts to come together, and then gently stir in the strawberry mixture until the dough comes together.

Place the dough on the baking sheets using a tablespoon or small scooper so they are about 1-inch apart. Gently press the dough slightly and sprinkle with a little coarse sugar. 

Bake for about 15-18 minutes, rotating the trays halfway through. Watch the bottoms to make sure they don't burn (from the sweet strawberry juice). Repeat until all the dough is used.

Cool on a wire rack and eat warm or room temperature.

What was I cooking one year ago?: strawberry-basil ice cream
Two years ago?: spiced lamb and pistachio kofta wraps
Three?: five bean salad
4?: ricotta cheese