Preheat oven to 350°. Cream butter, sugar, egg, and vanilla extract until smooth, about 30 seconds. Add flour plus baking powder and mix well. Add red food coloring. Dough should be soft but not sticky. 

Do not chill dough ~ roll out in one big or several smaller batches, to about ½ inch thick. Cutout cookies in whatever shapes you desire, and bake for 6-8 minutes. Allow cookies to cool slightly them move to a wire rack to cool completely before frosting.

In a small bowl combine ingredients for the strawberry buttercream blend with a hand mixer or standing mixer for about 30-45 seconds. Frosting will retain chunks of fruit. Spread or pipe frosting onto cooled cookies. Draw strawberry “seeds” onto top cookie and pipe green tinted vanilla frosting for leaves if desired. Sandwich on top of frosted cookie. Repeat with remainder of cookies. Store in an airtight container at room temperature or in the refrigerator for up to four days. Enjoy!