Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Lightly grease a 24-hole mini muffin tin.

Cream Butter and Sugar: In a large bowl using a stand mixer or electric hand mixer, beat the softened butter and caster sugar together on medium-high speed for about 3-4 minutes. The mixture should become pale, light, and fluffy. This creaming method is vital for a tender cookie.

Add Wet Ingredients: Add the egg and vanilla extract to the butter mixture and beat again until everything is well combined, scraping down the sides of the bowl as needed.

Combine Dry Ingredients: In a separate bowl, whisk together the plain flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on a low speed until just combined. Be careful not to overmix at this stage.

Shape the Cookie Cups: Roll the dough into 24 equal-sized balls, about 1 tablespoon each. Place one ball into each hole of your prepared mini muffin tin.

Bake Until Golden: Bake for 12-15 minutes, or until the edges are lightly golden brown. The centres should still look soft and slightly pale.

Create the Indentation: This step is time-sensitive! As soon as you remove the tin from the oven, use the back of a rounded teaspoon measure (or the end of a wooden spoon) to gently press down in the centre of each cookie, creating a well. What works best for me is having my tool ready to go the moment the tray comes out.

Cool Completely: Allow the cookie cups to cool in the tin for about 10 minutes before carefully transferring them to a wire rack to cool completely. They must be fully cool before you add the filling.

Make the Filling: While the cups cool, beat the softened cream cheese in a bowl until smooth. Sift in the icing sugar and beat on low until combined, then increase the speed and beat until smooth. Add the vanilla extract and cold double cream, and whip on medium-high speed for 2-3 minutes until the filling is thick, light, and holds its shape.

Assemble and Serve: Transfer the filling to a piping bag fitted with a star nozzle (or just use a spoon). Pipe or spoon the filling into each cooled cookie cup. Top each one with a fresh strawberry. For an extra touch, dust lightly with icing sugar just before serving.