Prepare the Strawberries: In a food processor, combine hulled strawberries and lemon juice. Puree until smooth, and set aside.
1 cup fresh strawberries, hulled, 1 tablespoon lemon juice
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
1 1/2 cups all-purpose flour or whole-wheat pastry flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt
Cream Butter and Sugar: In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
1/2 cup unsalted butter, softened, 3/4 cup granulated sugar
Add Wet Ingredients: Beat in the egg and vanilla extract until well combined. Gradually add the strawberry puree and mix until evenly incorporated.
1 large egg, 1 teaspoon vanilla extract, 1 cup fresh strawberries, hulled
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
1 1/2 cups all-purpose flour or whole-wheat pastry flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt
Chill the Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll and Cut: On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use heart-shaped cookie cutters to cut out cookies.
Bake: Place the cookies on the prepared baking sheets and bake for 8-10 minutes, or until the edges are lightly golden brown.
Cool and Decorate: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust with powdered sugar or decorate with pink sprinkles.
Powdered sugar for dusting, Pink sprinkles
