For Cream Cheese Inserts

1. In a bowl, combine cream cheese and sifted icing sugar to make a smooth filling. Transfer this filling to a piping bag and then pipe blobs of 10 g each on a lined tray. Use a weighing scale to pipe the blobs precisely. 
2. Now freeze the inserts for 15 to 20 minutes or until they are easy to handle.

For Cookie Dough

1. While our inserts are chilling, we’ll start with the cookie dough. Place salted butter in a bowl and mix it until it turns creamy. Then add castor sugar and lemon zest, and continue the creaming process. Lastly, add brown sugar and mix until the mixture turns pale and fluffy.
2. Add dry ingredients to the creamed butter through a sieve, starting with all-purpose flour, salt, and baking powder. Combine to make a rough crumble.
3. Lastly, add milk to the crumble and combine to make the cookie dough.
4. Add freshly chopped strawberries to the dough and combine until they are well incorporated.
5. Measure a cookie dough ball of 80 g and place cream cheese insert in it. Gently enclose the insert inside the dough. It’s a tricky step, so be gentle. 
6. Place the shaped cookies in a baking tray and flatten them slightly. Then garnish with a slice of strawberry and freeze for 15 minutes.
7. Bake the cookies in a preheated oven at 180°C for about 12 to 15 minutes or until golden brown.

For Cream Cheese Glaze

1. In a bowl, combine cream cheese, sifted icing sugar, and milk to make a smooth glaze. Transfer it to a piping bag.
2. Lastly, pipe the cream cheese glaze over cooled cookies, and we are done. 

Our Strawberry Cream Cheese Cookies are now ready! Indulge in these refreshing summer cookies and enjoy!