Portable Strawberry Shortcakes

• 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
• 1 teaspoon fresh lemon juice
• 9 tablespoons granulated sugar
• 2 cups flour
• 2 teaspoons baking powder
• 12 teaspoon coarse salt
• 3 ounces unsalted butter, cold (6 tablespoons)
• 23 cup heavy cream
• sanding sugar, for sprinkling

1. Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
2. Combine strawberries with lemon juice and 2 tablespoons of sugar.
3. Set aside.
4. Whisk together flour, baking powder, salt and remaining 7 tablespoons of sugar in a large bowl.
5. Cut in butter with a pastry cutter or rub in with your fingers untill mixture resembles coarse crumbs.
6. Stir in cream until dough starts to come together, then stir in strawberry mixture.
7. Using a 1-1/2 inch ice cream scoop or a tablespoon, drop dough onto prepared baking sheets, spacing evenly apart.
8. Sprinkle with sanding sugar (coarse sugar) and bake in preheated oven until golden brown, 24-25 minutes.
9. Transfer to a wire rack and let cool.
10. Cookies are best if eaten immediately but can be stored in an airtight container at room temperature for up to 1 day.

strawberries, lemon juice, sugar, flour, baking powder, coarse salt, unsalted butter, heavy cream, sanding sugar

Taken from www.food.com/recipe/portable-strawberry-shortcakes-466613 (may not work)