Preheat Oven:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.

Prepare the Strawberries:

Toss the diced strawberries with 2 tablespoons of granulated sugar. Set aside.

Mix Dry Ingredients:

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Cut in the Butter:

Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

Combine Wet Ingredients:

In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.

Mix the Dough:

Gradually add the wet ingredients to the dry mixture, stirring until just combined. Gently fold in the sugared strawberries. Be careful not to overmix.

Shape the Cookies:

Scoop 1.5 tablespoons of dough for each cookie and place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with your hand.

Bake:

Bake in the preheated oven for 15-18 minutes, or until the edges are golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.