Strawberry Cookies

1. Preheat the oven to 180C / 355F
2. Combine butter, white sugar, and brown sugar in the bowl of a stand mixer, beat on high speed until light and fluffy
3. Add egg and vanilla, beat until combined
4. Add flour, baking powder and baking soda, mix until just combined
5. Gently fold in chopped strawberries
6. Cover bowl with cling wrap and chill for at least 1 hour
7. Remove and shape into 12 balls, flatten slightly
8. Place on a baking tray lined with baking paper (make sure to leave enough space between each ball for the cookie to spread)
9. Bake for 12-13 minutes until golden brown
10. Cool completely

Cream Cheese Filling

1. Combine the cream cheese, butter, sugar, lemon juice and zest in the bowl of a stand mixer
2. Beat on medium speed for 3-4 minutes until smooth and creamy
3. Transfer to a piping bag fitted with a large round tip
4. Pipe a large dollop on the bottom of a cookie and top with a matching sized cookie
5. Place in an airtight container and store in the fridge until it's time to eat!