Step 1: Preparing the Strawberry Compote

1. In a small saucepan, combine strawberries, sugar, corn starch, and lemon juice.
2. Cook over medium heat, stirring frequently, until the mixture thickens (about 5–7 minutes).
3. Once it bubbles, cook for an additional 15 seconds.
4. Transfer to a bowl and refrigerate for at least 1 hour.

Step 2: Making the Cookie Dough

1. In a large bowl, cream butter, granulated sugar, and brown sugar until pale and fluffy.
2. Mix in the vanilla extract and egg until well incorporated.
3. In another bowl, whisk together flour, baking soda, baking powder, and salt.
4. Gradually add dry ingredients to the wet mixture, mixing until combined.
5. Chill dough in the refrigerator for 30 minutes.

Step 3: Creating the Shortbread Crumbs

1. Mix flour, granulated sugar, and brown sugar in a bowl.
2. Add melted butter and stir until crumbs form.
3. Spread the crumbs on a parchment-lined baking sheet.
4. Bake at 350°F (175°C) for 12–15 minutes, tossing halfway through.
5. Let crumbs cool completely.

Step 4: Baking the Cookies

1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Roll cookie dough into 1-tablespoon-sized balls and coat in granulated sugar.
3. Place dough balls 2–3 inches apart on baking sheets.
4. Bake for 11–13 minutes, until edges are golden.
5. While warm, press an indent into the center of each cookie with the back of a teaspoon.

Step 5: Making the Vanilla Glaze

1. In a small bowl, whisk powdered sugar, heavy cream, and vanilla extract until smooth.
2. Adjust consistency with a few drops of milk if necessary.

Step 6: Assembling the Cookies

1. Spoon 2 teaspoons of strawberry compote into the center of each cookie.
2. Sprinkle shortbread crumbs on top.
3. Drizzle cookies with vanilla glaze and let it set for 15–20 minutes.