Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.

Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the 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 ice cream scoop or a tablespoon, drop cookie dough onto prepared baking sheet, spacing evenly apart. Sprinkle cookies with turbinado sugar, and bake until golden brown, about 22 to 25 minutes. Transfer to a wire rack, and let cool.

Note-Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.