Place freeze-dried strawberries in the blender and pulse until you have a relatively fine powder.
Then use an electric mixer to beat softened butter, sugar and strawberry dust until creamy.
Add the flour and continue to beat with your electric mixer until a dough begins to form.
Press the dough together to form a ball, then shape into a log about 2 1/2 inches in diameter and 6-7 inches long. Refrigerate for 1 hour.
Slice the log and arrange cookies on a baking sheet. Bake cookies at 350F for about 15 minutes.