Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
In a large mixing bowl, beat the softened butter and sugar together with a wooden spoon or mixer until the mixture is light and fluffy, about 2-3 minutes. The mixture should turn pale and creamy.
Gradually add the sifted flour and salt into the butter mixture, mixing gently until just combined. Do not overmix to maintain a tender texture.
Fold in the chopped strawberries carefully to evenly distribute without breaking them apart. The dough will be slightly crumbly but should hold together when pressed.
Transfer the dough onto a lightly floured surface and shape it into a rectangular disk about 1-inch thick. Slice into 12 equal pieces or cut out individual rounds with a cookie cutter.
Place the shaped dough onto the prepared baking sheet, leaving space between each piece. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the cookies set. The strawberries will melt into the shortbread, creating a colorful, fragrant filling.
