1. Puree the strawberries in a food processor, then transfer them to a large pot. Mix in 3/4 cup (150g) granulated sugar and 1 1/2 tsp vanilla extract. Let the strawberry puree cook over medium-low heat for 20-25 minutes until it has thickened to a jam-like consistency and measures out to just about 1 cup. Remove it from the heat and allow it to completely cool.

2. In a medium bowl, whisk together the flour, salt, and baking powder.

3. In a large bowl, cream the softened butter and 1 cup (200g) granulated white sugar together with an electric mixer on high speed until it’s light and fluffy, 2-3 minutes.

4. Add in the egg yolk and 1 tsp vanilla extract and mix on medium-high speed until pale in color and fluffy, 1-2 minutes.

5. Gradually add the dry ingredients to the wet ingredients and mix on low then medium speed just until combined. Be careful not to overmix.

6. Scoop the dough with a small cookie scoop into 1 tablespoon portions. Then, roll them into smooth balls. After each ball is rolled, immediately press it with a 1/4 teaspoon to make an indent in the center. Chill the prepared cookie dough balls on a parchment paper lined baking sheet for 1 hour.

7. Once chilled, separate the cookies 12 at a time on a prepared baking sheet and bake for 9-10 minutes. When the cookies are straight out of the oven, scoot a small, round cookie cutter around them in a circular motion to help them return to their original smaller size. You can also press the centers again with a ½ teaspoon to create a deeper indent. Let the cookies cool for 5 minutes on the cookie sheet, then transfer them to a cooling rack to completely cool.

8. Add the cold cream cheese to a small bowl. Mix with an electric mixer on high speed until it is light and fluffy, about 1-2 minutes. Add in the powdered sugar and mix on medium-low speed until combined. Then mix in the finely ground freeze-dried strawberries on low speed until fully combined.

9. Once the cookies are completely cooled, spoon about 1 teaspoon of the cooled strawberry jam into the center of each cookie. Then pipe about 1 teaspoon of cheesecake filling on top of the jam. Sprinkle with crushed freeze-dried strawberries if you wish, then serve and enjoy!