Preheat your oven to 355°F (fan bake). Line a baking sheet with parchment paper. In a large bowl, cream together the softened butter and sugar for 1 to 2 minutes, until the mixture is pale and fluffy. Using a spatula, gently fold in the flour until just combined—be careful not to overmix. In a small bowl, finely grate the strawberries and measure out 3 tablespoons. Add the grated strawberries to the dough and fold them in with the spatula. Roll the dough out between two sheets of parchment paper to your desired thickness. Lightly brush the top of the dough sheet with red food coloring for a beautiful streaked effect. Chill the dough sheet in the refrigerator for 5 to 10 minutes. Once chilled, cut out cookies using your favorite shapes—dip your cookie cutter in flour to prevent sticking, or use a wine glass for a simple round shape. Bake the cookies in the preheated oven for about 8 minutes. After baking, let the cookies cool on the baking tray for 10 minutes before transferring them to a wire rack to cool completely.