2 cups of fresh strawberries cut in ¼ inch dices
1 teaspoon of fresh lime juice
½ cup + 1 Tbsp granulated sugar
2 cups flour
2 tsp baking powder
½ tsp Kosher salt
6 Tbsp cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Turbinado sugar for sprinkling
Preheat oven to 375. Combine strawberries, lime juice and 2 Tbsp granulated sugar. Whisk together flour, baking powder, salt and remaining granulated sugar. Cut the butter into the flour mixture until is resembles course crumbs. Stir in cream, until dough starts to come together, then stir in strawberry mixture.
Using a 1 ½ inch ice cream scoop or tablespoon, drop dough onto parchment lined baking sheets spacing evenly apart. Sprinkle with turbinado sugar and bake until golden brown, 25 minutes. Immediately transfer to wire rack and let cool. They can be stored in an airtight container at room temperature for 1 day.