In the bowl of a stand mixer, combine the softened butter, confectioners sugar, and vanilla and beat together on medium speed until creamy and combined.
Place the mixer speed to low. Add the flour to the butter mixture and beat until the mixture is crumbly and resembles curds.
Remove the bowl from the mixer. Add the crushed strawberries and gently mix until the strawberries are mixed in thoroughly.
Turn the dough out onto some cling film. Press the dough together, forming a disc shape, about an inch in height. Wrap the dough with the cling film and place in the refrigerator to chill for 20 minutes.
Dust your work surface with flour. Roll out your cookie dough to about 1/4 inch thick. Cut out the desired shapes and place on a parchment paper lined cookie sheets, leaving about 2 inches in between the cookies.
Place the cooking sheets into the refrigerator to chill for 45 minutes to an hour. If baking the following day, wrap the cookie sheets with cling film to prevent drying absorbing odors.
Preheat the oven to 325 degrees F while the cookies are chilling.
Once the cookies are properly chilled, bake for 20-25 minutes or until the edges of the cookies start to turn a light golden brown.
Let cool completely on the cookie sheets or on a cooling rack.
Place the white chocolate into a microwave safe bowl.
Melt the chocolate in 30 second increments in the microwave until only a few lumps of chocolate remain.
Remove the bowl from the microwave and stir until there are no longer any lumps.
Add in the strawberry powder and mix to combine.
Pour the strawberry white chocolate into a piping bag and decorate the cookies as you wish.