Found this recipe and want to try it.

2 cups chopped fresh strawberries2 teaspoons fresh lemon juice1/2 cup plus 2 tablespoons granulated sugar, divided1/4 teaspoon lemon zest2 cups (9 1/2 ounces) all purpose flour2 teaspoons baking powder1/4 teaspoon salt6 tablespoons cold unsalted butter, cut into small cubes2/3 cup heavy cream1 to 2 tablespoons sparkling sugar

Heat the oven to 375 degrees F and line 3 baking sheets with parchment paper. I baked these one sheet at a time, so I was able to re-use one of the parchment lined baking sheets, once it cooled. Stir together the chopped strawberries, lemon juice, and 2 tablespoons of the sugar and let stand for 15 minutes. Stir the mixture occasionally. Stir together the lemon zest and the rest of the sugar. Whisk in the flour, baking powder, and salt. Add the butter pieces and toss to coat. Either cut in the butter with a fork or add the mixture to a food processor and pulse until you have coarse crumbs. Do not over mix if you use the food processor. Transfer the mixture back to the bowl and gently stir in the cream. Gently fold  in the strawberries, along with the juices. Drop the batter by rounded tablespoons onto the parchment lined baking sheets, two inches apart. Gently flatten with your fingertips and sprinkle with sparkling sugar. Bake for 10 to 14 minutes, one sheet at a time, until lightly browned around the edges. Let the cookies rest on the baking sheet for one minute before transferring them  to a cooling rack. 

Here's the original recipe