Place 1 cup of sliced strawberries and ¼ cup of granulated sugar in a small saucepan. Use a masher or fork to break down the strawberries into a pulp.

Then heat the mixture over medium-low heat for a couple minutes while stirring frequently.

In a small bowl, combine 2 tablespoon water and 1 tablespoon cornstarch to make a cornstarch slurry. Pour into the strawberry mixture and continue to cook until it becomes thick like jam.

Pour the mixture into a bowl and place in the fridge uncovered to cool.

Preheat the oven to 350 F / 175 C and line two large baking sheets with silicone baking mats or parchment paper.

In a large bowl or stand mixer, beat 1 cup butter and 1 cup granulated sugar on medium-high speed until lighter in color.

Mix in 3 tablespoon of strawberry reduction, 1 large egg + 1 egg yolk, 1 teaspoon vanilla extract, and a small drop of red gel food coloring (optional) until fully incorporated.

Add 2 ½ cups flour, 2 teaspoon baking powder, and 1 teaspoon fine salt, and mix on low speed until JUST incorporated.

Scoop 2 tablespoon of strawberry reduction to the top of the dough and marble it in.

Use a 3-tbsp cookie scoop to scoop the dough into balls, roll in sugar, and place on the prepared baking sheets.

Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Cool for 15 minutes on the pan, then move to a wire rack.

Spread extra strawberry reduction on top just before serving to avoid sogginess.