Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
In a large mixing bowl, beat the softened butter and sugar together until the mixture is light, fluffy, and slightly pale in color—about 2-3 minutes. You’ll notice a gentle aroma of sweetness as you mix.
Sift the flour and salt into the bowl with the butter mixture. Use a pastry cutter or forks to gently fold the dry ingredients into the buttery mixture, just until combined. The dough will start to come together but remain slightly crumbly.
Gently fold in the chopped strawberries, being careful not to crush them completely. The dough will become speckled with bright red bits and have a soft, slightly sticky texture.
Turn the dough out onto a lightly floured surface. Gently knead it a few times just to bring it together, then press it into a flattened disc about 1 inch thick.
Use a cookie cutter or a glass to cut the dough into rounds, about 2 inches in diameter. Place each round on the prepared baking sheet, spacing them about one inch apart as they will spread slightly.
Bake in the preheated oven until the edges are golden brown and the cookies are crisp on the outside, approximately 18-20 minutes. The fragrant aroma of strawberries and baked butter will fill your kitchen as they bake.
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool, with a tender crumb and delicate strawberry bits inside.
Serve these cookies slightly warm or at room temperature, enjoying their buttery crunch and bursts of fresh strawberry flavor with every bite.
