Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a large mixing bowl, beat the softened butter and sugar together with a spoon or mixer until the mixture is pale and creamy, about 2-3 minutes. The sound should be gentle and the mixture slightly fluffy.
Incorporate the flour and salt into the butter mixture, stirring gently until the dough begins to come together and looks crumbly but holds when pressed.
Fold in the crushed strawberries, mixing just until evenly distributed and the dough is soft but manageable. You might see bits of strawberry throughout the dough, which adds flavor and color.
Turn the dough out onto a lightly floured surface and gently knead it a few times to unify the mixture. Then, using a rolling pin, flatten the dough into a 1/2-inch thick layer.
Cut the dough into rectangles or rounds with a knife or cookie cutter, creating even shapes suitable for baking. Carefully transfer the cut cookies to the prepared baking sheet.
Bake in the preheated oven for about 15-20 minutes, or until the edges are lightly golden and the cookies feel firm to the touch. The sweet aroma of strawberries and butter will fill your kitchen.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack. The cookies should be crumbly, yet tender, with a melt-in-your-mouth texture.
Enjoy these delicate strawberry shortbread cookies as a delightful treat that combines buttery richness with a fruity whisper of fresh strawberries.
