Ingredients

For the Cookies
• 1/2 cup (60g) cake flour
• 1/2 cup (60g) all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (113g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) brown sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 1 pack white chocolate chips
• 1/3 cup fresh strawberries, diced (patted dry to remove excess moisture)
• 1/4 cup dried strawberries, finely chopped
• 2-3 packs Issei Mochi Gummies in Strawberry flavor (1/2 diced into small pieces, 1/2 whole)

For the Vanilla Icing
• 1/2 cup powdered sugar, sifted
• 1-2 tbsp heavy cream or milk
• 1/4 tsp vanilla extract

Instructions

For the Cookies
1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with
parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the cake flour,
all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated
sugar, and brown sugar until light and fluffy (about 2-3 minutes).
4. Add Wet Ingredients: Add the egg and vanilla extract, beating until fully
incorporated.
5. Combine: Gradually add the dry ingredients to the wet ingredients, mixing until
just combined. Be careful not to overmix.
6. Fold in Strawberries and Mochi Gummies: Gently fold in the diced fresh
strawberries, dried strawberries, and diced strawberry mochi gummies.
7. Portion Cookies: Using a cookie scoop or spoon, portion the dough into 12
equal-sized balls (about 3 tablespoons each). Place them on the prepared baking
sheet about 2 inches apart.
8. Bake: Bake for 12-14 minutes, or until the edges are lightly golden but the
centers are still soft. Remove from the oven and let cool on the baking sheet for 5
minutes before transferring to a wire rack to cool completely.

For the Vanilla Icing
1. Mix Icing Ingredients: In a small bowl, whisk together the powdered sugar, 1
tablespoon of heavy cream or milk, and vanilla extract until smooth. Add more
cream or milk, a little at a time, until the icing reaches your desired consistency.
2. Drizzle or Dip: Once the cookies are fully cooled, drizzle or dip the tops with the
vanilla icing.
3. Serve: Allow the icing to set before serving. Enjoy your strawberry shortcake
cookies!

These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.