Preparation

• Combine strawberries, sugar, corn starch and lemon juice in a small saucepot and toss to coat evenly. Place over medium heat and cook for 5-8 minutes while stirring gently. Once it starts to bubble, let it bubble for about 15 seconds then transfer to a clean bowl to cool completely. Chill in the fridge for 1 hour.
• Combine soft butter with both sugars and vanilla in a large bowl and beat with an electric mixer on medium-high speed for 1-2 minutes until pale and fluffy. Add the egg and mix until well incorporated.
• Combine flour, baking powder, baking soda and salt in a medium bowl and whisk to blend evenly. Add these dry ingredients to the butter/sugar mixture and fold it in until evenly combined. Cover the bowl and refrigerate for 30 minutes.
• Preheat your oven to 350°F. Line two large cookie sheets with parchment paper.
• Combine flour and both sugars (and salt if you’re using unsalted butter) in a small bowl and blend well to remove lumps. Add the cooled melted butter and toss until it forms clumps. Spread the crumbs on a parchment-lined baking tray and bake for 12-15 minutes tossing halfway through.
• Scoop the dough into balls with a large cookie scoop, roll the dough balls in granulated sugar. Place the dough balls onto prepared baking sheets spacing them at least 2 inches apart. Bake for 11-13 minutes until evenly golden and the edges are browned.
• Combine powdered sugar, cream and vanilla in a small bowl and whisk until smooth and glossy. Adjust consistency with milk as needed.
• Spoon about 2 teaspoons of strawberry compote into the indents on the cooled cookies, sprinkle some shortbread crumbs on top and then drizzle the glaze over top.
• Enjoy these cookies immediately once assembled. Store cookies in an airtight container in the fridge for 3-4 days.