Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large mixing bowl, beat the softened butter and sugar with an electric mixer until creamy and pale, about 2-3 minutes. Add the vanilla extract and mix until combined.
1 cup unsalted butter, 1 cup granulated sugar
In a separate bowl, mash the strawberries until smooth. Fold the mashed strawberries into the butter-sugar mixture until evenly incorporated. In another bowl, whisk together the flour, salt, and matcha powder.
1 cup fresh strawberries, 2 tsp matcha green tea powder, 2 cups all-purpose flour, 1 pinch salt
Add the dry ingredients gradually to the wet mixture, mixing on low speed until a thick dough forms. Divide the dough into two equal portions.
2 cups all-purpose flour, 1 pinch salt
Flatten each dough portion into a rectangle on a lightly floured surface. Roll out both portions into thin rectangles, about 1/4 inch thick. Place one rectangle over the other and gently press them together.
Using a sharp knife or dough cutter, gently swirl the two layers together to create a marbled pattern. Roll the combined dough into a log, then slice into 1/2-inch thick cookies. Arrange the slices on the prepared baking sheet with space between them.
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
