Prepare the Strawberry Compote

In a small saucepan, combine strawberries, sugar, cornstarch, and lemon juice. Stir to coat evenly.

Cook over medium heat for 5–8 minutes, stirring gently until thickened. Once bubbling, allow it to cook for about 15 seconds more.

Transfer to a bowl and cool completely, then refrigerate for 1 hour.

Make the Cookie Dough

In a large bowl, beat softened butter, white sugar, brown sugar, and vanilla until pale and fluffy (1–2 minutes).

Add the egg and mix until combined.

In another bowl, whisk flour, baking soda, and salt. Fold dry ingredients into the wet mixture until evenly combined.

Cover and refrigerate for 30 minutes.

Preheat the Oven

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

Make the Shortbread Crumbs

Mix flour, sugars, and salt in a bowl. Add melted butter and combine until crumbly clumps form.

Spread on a lined baking tray and bake for 12–15 minutes, stirring halfway. Cool completely and break into pieces.

Bake the Cookies

Scoop chilled dough into balls. Roll in sugar.

Place 2 inches apart on prepared sheets. Bake 11–13 minutes until edges are golden and centers slightly soft.

Cool 2 minutes, then gently press an indent into each center. Let cool fully on a rack.

Prepare the Vanilla Glaze

Whisk powdered sugar, cream, and vanilla until smooth. Add milk gradually for a thick but spreadable consistency.

Assemble

Spoon strawberry compote into each cookie center. Drizzle with glaze and sprinkle with shortbread crumbs.

Let set before serving your beautiful Strawberry Shortcake Butter Cookies.