In a bowl, combine chopped strawberries, sugar, and lemon juice. Mix well and set aside to macerate for about 10 minutes.

In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

Gradually add the sifted flour and salt, mixing until a dough forms.

Stir in the vanilla extract until well combined.

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Roll out the dough on a lightly floured surface to about 1/4 inch thick.

Use a cookie cutter to cut out shapes and place them on the prepared baking sheet.

Spoon a small amount of the strawberry filling onto half of the cookies, then top with the remaining cookies.

Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.

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

Serve and enjoy your sweet strawberry shortbread cookies!