Assembling strawberry cheesecake cookies fresh strawberries, chopped strawberry jam biscuit crumbs or graham cracker crumbs. In a large mixing bowl, add room temperature butter, brown sugar and granulated sugar. mix the butter and sugar together using a mixer or a spoon until completely combined and the mixture looks thick and creamy.

add the egg, and vanilla and mix this in until completely combined.

In a bowl, mix together flour, baking soda and baking powder. then, add this to the rest of the cookie mixture. Use a spoon or silicone spatula to gently fold the dry in until just combined. do not over mix at this stage.

Once a dough is formed, place the bowl in the fridge, and let the cookie dough chill for around 1 hour.

Preheat the oven to 180°C (350°F) 10-15 minutes before baking, and line a baking sheet with parchment paper or baking paper.

Once your cookies are ready to bake, remove from the fridge and separate the dough into 90g sections, or use a cookie scoop to make equal sized portions of the dough.

roll each cookie dough ball in sugar, then place on your baking sheet.

bake the cookies at 180°C (350°F) for 15-18 minutes, depending on their size.

remove the cookies from the oven and let them cool completely on the baking sheet.

Once this is done make the cream cheese topping. in a bowl, add vanilla extract and icing sugar or powdered sugar.

use a mixer to whip the cream until it looks soft. do not over whip, as we will be whipping the mixture again.

add cream cheese to the whipped cream mixture and use a mixer to whip this until completely combined. The mixture should be around medium peaks – thick and soft, and will generally hold its shape, with a tip that curls over when you lift the beaters out of the cream. Add a generous amount of the cheesecake filling to each sugar cookie and spread it out over each cookie. Add a dollop of strawberry jam on top of the cream cheese filling on each cookie. Add fresh chopped strawberries to each cookie. Sprinkle each cookie with graham cracker crumbs or biscuit crumbs. Serve, and let’s eat!

Strawberry Muffin with a crumble topping
Ingredients :
½ cup milk
1 egg
½ tsp vanilla
¼ melted butter
¾ cup white sugar
1 ½ cup flour
1 tsp baking powder
1 cup chopped strawberry
Crumble topping
½ cup flour
¼ cup white sugar
2 tbsp brown sugar
3 tbsp melted butter

Preheat the oven to 425°F and line a muffin pan for the muffins. In a bowl combine ½ cup of Milk, 1 egg and ¼ of melted butter until fully combined, then add the dry ingredients ¾ cup of white sugar then add 1 tsp baking powder then add ½ cup of flour until smooth, thick batter consistency forms. Add 1 cup of strawberries Mix until combined until no streaks of flour left.

For the crumble topping, in a bowl add ½ cup of flour, ¼ cup of white sugar, tbsp of brown sugar and 3 Tbsp of melted butter. Combine until you create a mix of big and small crumbles. Add scoops of the muffin batter to each muffin linear until each one is ¾ full. Top each Strawberry muffin with Crumble.

Bake the muffins at 425°F for 10 minutes and then 350°F for 25 minutes. Once the muffins are done remove them from the oven, let them cool in

Strawberry Shortcake Cups
Ingredients:
-Cool whip (Must be cooled)
-Strawberries
-Angel cake
-A pinch of vanilla extract
-Mason Jar

First you need to properly wash the strawberries and cut them vertically, then set the strawberries aside. Next add a pinch vanilla extract into the cooled whip and let it chill for 10 minutes. In a mason jar, first add the Angel Cake, cool whip then strawberries. Do this over and over until you reach the top. And It’s ready to eat!