Prepare your Station: Preheat your oven to 180°C (160°C fan) and line two large baking trays with parchment paper.

Combine Dry Ingredients: In a medium bowl, whisk together the plain flour, baking powder, salt, and the crushed freeze-dried strawberry powder. Set this aside.

Cream Butter and Sugar: In a large bowl using a stand mixer with the paddle attachment or a hand mixer, beat the cold, cubed butter and caster sugar together on a medium speed for 3-4 minutes. The mixture should become pale, light, and fluffy. This creaming process is vital for the cookie's final texture.

Add Wet Ingredients: Add the cold egg and vanilla extract and beat on a low speed until just combined. Scrape down the sides of the bowl to ensure everything is incorporated.

Combine Wet and Dry: With the mixer on its lowest speed, gradually add the dry ingredient mixture. Mix only until a few floury streaks remain. Don't overmix at this stage.

Fold in Fresh Strawberries: Remove the bowl from the mixer. Add the finely chopped fresh strawberries and use a silicone spatula to gently fold them into the dough until evenly distributed. I find this gentle folding is the best way to keep the fruit intact.

Scoop and Bake: Using a medium cookie scoop or two spoons, drop rounded tablespoons of dough onto the prepared baking trays, leaving about 5cm (2 inches) of space between each one for spreading.

Bake to Perfection: Bake for 13-15 minutes, or until the edges are lightly golden and the centres are set. They will look slightly pale in the middle, which is what keeps them soft.

Cool Completely: Let the cookies cool on the baking trays for 5 minutes before carefully transferring them to a wire rack to cool completely. They must be fully cool before you add the glaze.

Make and Apply the Glaze: In a small bowl, whisk together the sifted icing sugar, 2 tablespoons of milk, and the vanilla extract until smooth. If it's too thick, add the remaining milk, a few drops at a time. Drizzle the glaze over the cooled cookies and let it set for about 20-30 minutes.