Let’s bake these delightful Strawberry Shortcake Cookies! We’ll start by making and chilling the dough.

Make the Cookie Dough: In a large bowl, whisk together the 2 cups all-purpose flour, 1/2 cup granulated sugar, and dash of salt. Add the 2/3 cup of cold, cubed butter. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.

In a small cup or bowl, combine the 2 tablespoons water and 1 teaspoon vanilla extract. Drizzle this liquid mixture over the crumb mixture. Stir with a fork just until the dough is moistened and starts to come together. Don’t overmix.

Gather the dough into a ball, flatten it into a disk, wrap it tightly in plastic wrap, and refrigerate until firm. This usually takes 1 to 2 hours. Chilling is essential for easy rolling.

Bake the Cookies: Once the dough is firm, preheat your oven to 325°F (160°C). Lightly grease your baking sheets (or line with parchment paper). On a lightly floured surface, roll the chilled dough out to an even 1/4-inch thickness. If the dough is very hard, let it sit at room temp for 5-10 minutes first.

Using a floured 3-inch round cookie cutter, cut out circles from the dough. Place the cookie rounds about 1 inch apart on the prepared baking sheets. Gather scraps, re-roll gently, and cut more cookies until dough is used.

Bake for 15 to 18 minutes, or until the edges are just lightly browned and the centers seem set. The cookies should not be deeply browned.

Let the cookies cool on the baking sheets for 2 minutes – this allows them to set slightly. Then, carefully transfer them to wire racks to cool completely. Cookies must be totally cool before frosting.

Make the Frosting: While the cookies cool, prepare the unique frosting. In a medium bowl (using an electric mixer is best), beat the 1/4 cup softened butter until creamy. Add the “scant 1/2 cup” sliced fresh strawberries and 1 tablespoon milk; beat until the strawberries break down somewhat and are combined with the butter (it might look slightly curdled initially, that’s okay).

Gradually add the 2 1/2 cups confectioners’ sugar, about one cup at a time, beating on low speed until combined, then increasing speed slightly. Beat until the frosting is blended and reaches a smooth, spreadable consistency. It will likely have some texture from the strawberry pieces.

Frost and Serve: Once the cookies are completely cool, spread the fresh strawberry frosting evenly over the top of each cookie using a knife or small offset spatula. If desired, top each frosted cookie with an additional slice of fresh strawberry for garnish. Let the frosting set slightly if possible before storing or serving. Enjoy!