Strawberry Shortcake Cookies

I'm considering making these for Abi's 1st birthday party! They're from a Martha Stewart magazine and the picture is delicious.

Strawberry Shortcake Cookies

12 ounce strawberries, hulled and cup into 1/4-inch dice (2 cups)
1 tsp fresh lemon juice
1/2 cup plus 1 Tablespoon granulated sugar
2 cups all purpose flour
2 tsp baking powder
1/2 tsp coarse salt
3 ounces (6 Tablespoons) cold unsalted butter, cut into small pieces
2/3 cup heavy cream

Preheat oven to 375. Combine strawberries, lemon juice, and 2 Tablespoons granulated sugar.
Whish together flour, baking powder, salt, and remaining 7 Tablespoons granulated sugar in a large bowl.
Cut in 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 icecream scoop, or Tablespoon, drop dough onto baking sheet lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, about 25 minutes. Transfer to a wire rack and let cool.
Cookies are best served immediately, but can be stored in an air-tight container for up to 1 day.
Makes about 3 dozen.