This scone-like cookie is a real delight to have for breakfast (even more so with a dollop of mascarpone).  It’s the perfect thing to make when you have too many strawberries.  Okay, you can never have too many.    

Strawberry-Shortcake Cookies
(adapted from Martha Stewart)
Makes 10-12 cookies. 

1 c. diced strawberries (small dice)
1/2 t. lemon juice  
1 TB + a scant 1/4 c. sugar
1 c. white wheat flour
1 t. baking powder
1/4 t. salt
3 TB unsalted butter, chilled, cut into small pieces
1/3 c. heavy cream (optional: a little extra for brushing the tops)

Preheat oven to 375ºF, line a baking pan with parchment paper.  Combine strawberries, lemon juice, and the 1 1/2 t. sugar in a bowl.  In another bowl, mix the 1/4 c. sugar, flour, baking powder, and salt together.  Rub the butter into the dry ingredients until it resembles a coarse meal.  Pour in the cream, lightly mix just until it starts to forms a (crumbly) dough, then gently fold in the strawberries.  

Scoop dough onto baking pan (I use my 1/4 c. measure).  If the dough falls apart, just give it a little push/pat back together.  Brush the tops with cream and/or lightly sprinkle with sugar.  Bake until golden brown, about 20-24 minutes.