Well Made by Kiley

Line a baking sheet with parchment paper; set aside.

First prepare the strawberry filling. In a large bowl, mix together the chopped strawberries and sugar. Place into the fridge until ready to use.

Prepare the shortcake crumb. In a medium bowl, combine all of the ingredients. Mix with a fork or spoon until a crumbly mixture forms. Place into the fridge until ready to use.

Make the cookies. In a large bowl, cream together the butter and sugars until light and fluffy (~3-4 minutes).

Add in the egg and vanilla, and beat until combined.

Then add in the flour, baking soda, baking powder, and salt, and use a wooden spoon or spatula to fold in until just combined.

Add the white chocolate chips and strawberry chunks, and gently fold (if the strawberries are really juicy before adding them to the dough, strain the juice before adding).

Use a medium or large cookie scoop to scoop the dough (~2-3 tbsp each) onto the prepared baking sheet. Then, press about ~1 tbsp of the shortcake crumb on top of each dough ball.

Chill the tray in the freezer for 30 minutes (it can also be in there for hours or overnight depending on preference).

Once ready to bake, preheat the oven to 325F.

Bake for 12-14 minutes, until the edges of the cookies are starting to just barely brown and the center still looks a little underbaked.

Remove and let cool for at least 10 minutes before topping with ice cream and the macerated strawberries.

Enjoy!