In a large bowl, whip the softened butter until light and fluffy. Add the granulated sugar and cream together until fluffy. Scrape the sides to make sure the sugar is fully incorporated.

Add the egg and vanilla and continue mixing until fully incorporated. Scrape the sides and gather in the middle before adding the dry ingredients.

Next, sift in the flour, baking powder, and salt. Fold together with a rubber spatula until the dough comes together.

Roll the dough between two sheets of parchment to a thickness of 5mm/0.25in then place on a baking sheet and let rest in the freezer for 15-30 minutes. After the dough has rested, cut out the shapes using your cookie cutters and place them onto another baking sheet lined with either parchment or a mat.

Place the sheet with the cut out cookies back in the freezer to firm up while you preheat the oven to 160°C/320°F. Gather the remaining dough and repeat step 4 until you’ve used up all the dough.

Once the oven is at the correct temperature, place the baking sheet into the oven straight from the freezer and bake for 12-16 minutes or until the edges just start to turn golden brown.

Let the cookies cool completely while we work on the ganache. In a microwave safe bowl, add the white chocolate and heavy cream. Microwave for 30 seconds then mix to fully incorporate. If needed, microwave in additional 15 second increments until the ganache is smooth.

Next add the strawberry powder and mix until fully incorporated and there are no more lumps of powder. You can add as much or as little powder as you want in order to get the color and flavor you like. Let the ganache rest at room temperature until it is no longer runny, but still thin enough to pipe.

At this point, the cookies should also be cool enough to fill. Pair up the cookies so that each full cookie is matched with another with the flower shape cut out of the middle. Pipe about a half tablespoon onto the bottom cookie and use an offset spatula to smooth and spread the ganache to the inner part of the fluted edge of the cookie. Gently squeeze down the other cookie until evenly sandwiched. It is okay if the ganache squeezes up into the cut shapes a little. Repeat with the remaining cookies, and the strawberry cookie sandwiches are done! 完成です！