Heat the oven to 300°F. Line an 8- or 9-inch square baking pan with parchment paper.
Add the freeze-dried strawberries to a food processor or blender and pulse until finely ground into a powder.
Whisk together the flour, strawberry powder, and kosher salt.
In a separate bowl, beat the softened butter and powdered sugar until smooth and creamy.
Add the dry ingredients to the butter mixture and mix just until a soft dough forms.
Press the dough evenly into the prepared pan, smoothing the top. Score the dough into biscuits before baking.
Bake for 45–55 minutes, until the biscuits are set and the edges are just beginning to take on a little color.
Let cool completely before separating along the scored lines.
To make the glaze, whisk together the powdered sugar, heavy cream, vanilla extract, and a tiny pinch of salt until smooth.
Drizzle the vanilla cream glaze over the cooled biscuits and immediately sprinkle with crushed freeze-dried strawberries.
Let the glaze set before serving.