Preheat the oven to 375 F.

In a medium bowl, combine the diced strawberries, lemon juice, and 1 tablespoon of sugar. Set aside. This helps berries to release more flavor and become sweeter (great if strawberries not ripe enough).

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Cut in the cold butter until the mixture becomes crumbly.

Pour in the heavy cream and knead the dough until it comes together. Stir in the diced strawberries, but discard the strawberry juice at the bottom of the bowl to avoid excess moisture. You can later use a couple of teaspoons of this juice mixed with confectioners’ sugar to drizzle over the cooled cookies.

The strawberry cookie dough will be sticky, so work quickly. To make it easier, refrigerate the dough in an airtight container between batches. But overall you don’t need to freeze this dough like you would for example for chocolate chip cookies.

Scoop about 1 ½ tablespoons of dough and form balls onto a baking sheet lined with parchment paper, placing them 2-3 inches apart.

Sprinkle 1 tablespoon of sugar on top of the cookies. Bake for 15 minutes until the biscuits become fluffy and are baked through. After baking, the cookies will be somewhat moist on top (from berries), but not excessively.

Allow the cookies to cool completely and enjoy!