Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.

In a mixing bowl, combine the all-purpose flour, powdered sugar, cornstarch, and salt. Whisk until well mixed.

In another bowl, cream the softened unsalted butter until light and fluffy. Add the vanilla extract and mix until combined.

Slowly incorporate the dry mixture into the butter mixture, mixing on low speed until combined.

Fold in the freeze-dried strawberries, ensuring an even distribution in the dough.

Scoop tablespoon-sized amounts of the dough onto the prepared baking sheet, leaving enough space between each cookie to allow for spreading.

Bake for 10-12 minutes or until the edges start to turn a light golden brown.

The centers might appear soft but will firm up as they cool.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Serve with whipped cream on top or on the side for dipping.