Blend fresh or frozen strawberries until smooth, then cook in a saucepan over medium heat for 10-15 minutes until reduced to about 120g.

Preheat oven to 180°C (350°F) and line two baking sheets with parchment paper.

Cream vegan butter and granulated sugar in a mixing bowl until light and fluffy, about 3-5 minutes.

Fold in the cooled strawberry reduction and vanilla extract with food coloring until well combined.

Whisk together flour, baking soda, and salt, then gradually add to the wet ingredients until just incorporated.

Scoop out two tablespoons of dough, roll into balls, and optionally coat with granulated sugar.

Place dough balls on baking sheets with about 5 cm space in between.

Bake for 13-15 minutes until edges are golden and centers are soft, then cool for 10 minutes on the sheets.