📖 Instructions

1. Gather Your Ingredients: Locate those freeze-dried strawberries, shortbread cookies (homemade or store-bought—I wont judge!), and flaked sea salt. Make sure everything is reasonably fresh for the best flavor, you know?
2. Prep the Strawberries: If your freeze-dried strawberries are whole, give 'em a rough chop. We're aiming for small pieces, not dust.
3. Crush the Shortbread: Place the shortbread cookies in a zip-top bag. Seal it tight and grab a rolling pin (or a heavy can if you're feeling resourceful). Bash those cookies until they're finely crushed but still have some texture. No one wants shortbread powder.
4. Combine and Pulse: In a food processor, add the chopped strawberries, crushed shortbread, and sea salt. Pulse in short bursts, until the mixture is combined and the strawberries and cookies are broken down into smaller bits. Be super careful not to over-process. If you dont own a food processor, no biggie, just mix it all together in a bowl and chop the strawberries and cookies up really small.
5. Taste and Adjust: Give your salt a taste. Need more strawberry sweetness? Add more strawberries. Want it saltier? More salt. It's your creation, so make it perfect for YOU.
6. Dry It Out (Optional): If your mixture seems a little damp (this can happen depending on the humidity), spread it out on a baking sheet lined with parchment paper. Pop it in a dehydrator or a VERY low oven (like 170°F or 77°C) for an hour or two, until it's completely dry. Let it cool completely before storing.
7. Store It Right: Transfer your Strawberry Shortcake Salt to an airtight container. A cute little mason jar is always a win. Store it in a cool, dark place to keep it fresh. It should last for a few months, but I doubt it will last that long.