Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a bowl, cream the softened butter with granulated sugar and powdered sugar until smooth and light.

Beat in the egg and vanilla until well mixed.

In another bowl, whisk together flour, baking powder, and salt.

Add the dry mix to the wet mix in two parts, stirring until just combined.

Fold in the crushed freeze-dried strawberries or gently fold in the chopped fresh strawberries if using.

Scoop tablespoon-sized balls of dough and place them two inches apart on the baking sheet. Flatten slightly with your palm.

Bake for 10 to 12 minutes, until the edges look set and the tops stay pale for a soft, shortcake texture.

Let the cookies cool on the sheet for 5 minutes, then move to a rack to cool completely.

If you want a glaze, whisk together 1/2 cup powdered sugar with 1 tablespoon strawberry jam and a splash of milk until smooth, then drizzle on cooled cookies.