In a medium bowl, gently mix the sliced strawberries with sugar, lemon juice, and cornstarch. Let it sit for 10 minutes.
1 pound fresh strawberries, 1/4 cup granulated sugar, 1 tablespoon lemon juice, 1 tablespoon cornstarch
In a large bowl, cream together the softened butter, sugar, and salt until light and fluffy.
1 cup unsalted butter, 1/2 cup granulated sugar, 1/4 teaspoon salt
Gradually add the flour to the butter mixture, mixing until just combined. Be careful not to overmix.
2 cups all-purpose flour
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
Preheat your oven to 350°F (175°C).
On a lightly floured surface, roll out the shortbread dough to about 1/4 inch thickness. Use a cookie cutter to cut out circles or any shape you prefer. Place half of the cookies on a baking sheet lined with parchment paper.
Spoon a small amount of the strawberry filling onto the center of each cookie on the baking sheet.
1 pound fresh strawberries, 1/4 cup granulated sugar, 1 tablespoon lemon juice, 1 tablespoon cornstarch
Place the second half of the cookies on top of the filled ones to create a "sandwich". You can gently press the edges to seal them.
Bake for 15-20 minutes, or until the edges are lightly golden brown.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar (optional) and serve. Enjoy those Strawberry Shortbread Cookies!
