In a large mixing bowl, combine the softened butter and sugar. Mix with a hand or stand mixer on medium speed until the mixture is light, fluffy, and pale in color, about 2-3 minutes. The mixture should be smooth and well-incorporated.
1 cup unsalted butter, 3/4 cup granulated sugar
Add vanilla extract to the creamed mixture and beat briefly to combine. Then, gradually add the flour and salt, mixing on low speed just until the dough begins to come together and is crumbly but holds together when pressed.
2 cups all-purpose flour, 1/2 teaspoon salt, 1 teaspoon vanilla extract
Gently fold in the chopped strawberries using a spatula or spoon until evenly distributed throughout the dough. The strawberries should be well mixed but not crushed.
1 cup fresh strawberries
Transfer the dough onto a lightly floured surface and gently knead it a few times to ensure even distribution of strawberries. Pat it into a 1/2-inch thick disc. Wrap in plastic wrap and refrigerate for 20 minutes to firm up the dough.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Remove the dough from the refrigerator and roll out on a floured surface to about 1/4-inch thickness. Use a cookie cutter or knife to cut into rounds or desired shapes, then place on the prepared baking sheet.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
