Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the softened butter and powdered sugar. Use a stand mixer or hand mixer on medium speed to beat until the mixture is pale and fluffy, about 2-3 minutes. Visual cue: the mixture turns light in color and increases in volume.
Add the all-purpose flour and salt to the butter mixture. Mix on low speed until the dough begins to come together and is crumbly but holds when pressed. Visual cue: the dough clumps together when pinched.
Gently fold in the chopped strawberries using a spatula. Keep mixing until the strawberries are evenly distributed without overworking the dough. Visual cue: berries visibly integrated with small juice stains spreading through the dough.
Turn the dough onto a lightly floured surface and gently knead it a few times to bring it together. Use a rolling pin to roll it out to about 1/2 inch thickness. Use a cookie cutter or knife to cut into rounds or rectangles. Visual cue: dough smooth and even, with visible berry spots and slightly uneven edges.
Place the cut cookies onto the prepared baking sheet with space between each. Bake in the preheated oven for 15 minutes, or until edges are golden brown and fragrant. Visual cue: edges are crisp and slightly darker, with a warm aroma filling the kitchen.
