Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut the butter and rub into the flour mixture using fingers, until mixture resembles coarse crumbs.
Stir in low-fat milk until dough starts to come together, then gently stir in strawberry mixture. I unintentionally let the strawberry mixture sit a little bit, and this created quite a bit of strawberry "syrup". When I was folding the strawberry mixture into the dough, I was very careful not to include this syrup.
Scoop a tablespoon-size drop of dough onto baking sheets lined with Silpat (silicone baking mats).
Decorate with sanding sugar. Cookies decorated with large sugar crystals are definitely pretty, but if you don't want the additional sugar, you can definitely go without it.
Bake cookies for 15 - 20 minutes at 375 degrees F. Because every oven is different, I would recommend baking for 15 minutes and then checking on them. Be careful because the strawberries that are on the bottom of the cookie will turn black from the sugar mixture although the top of the cookie might be golden brown.
Allow the cookies to cool on a wire rack.
Best served immediately or consumed within 1 -3 days (if refrigerated) because of the fresh strawberries. I refrigerated the cookies in airtight containers immediately after they cooled and they kept well in the fridge and were still delicious on day 3.
Notes
Recipe adapted from Martha Stewart.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2010/05/10/strawberry-shortcake-cookies/