Cream Butter & Sugars
In a large mixing bowl, beat the 1 cup softened butter, brown sugar, and granulated sugar on high speed for at least 1 minute until light and fluffy.

Add Wet Ingredients
Mix in the eggs, neutral oil, and vanilla extract on low speed until combined. Set aside.

Whisk Dry Ingredients
In a separate medium bowl, whisk together the cake flour, Dutch cocoa powder, baking powder, baking soda, and salt.

Combine & Chill
Gradually add the dry ingredients into the wet mixture, mixing on low speed until thoroughly combined.

Chill
Cover with plastic wrap and refrigerate the dough for at least 30 minutes.

Make Filling
While the dough chills, beat the 8 tablespoons of butter on high speed until creamy. Add the strawberry powder and salt. Gradually mix in the powdered sugar until smooth.

Freeze Filling (Crucial Step)
Line a small baking sheet with wax paper. Scoop the filling into 1 Tablespoon dollops onto the sheet. Freeze: Place in the freezer for at least 15 minutes to harden.

Assemble
Preheat oven to 350°F (175°C). Scoop the chilled cookie dough into 3-Tablespoon sized mounds. Roll gently into a ball, then use your thumb to create a deep crater in the center. Press one frozen filling dollop into the center.

Seal
Roll the dough over the dollop to completely conceal it, rolling between your palms to form a smooth ball. Ensure there are no cracks!

Bake
Place on parchment-lined baking sheets spaced 2 inches apart. Cook: Bake for 11–12 minutes. The centers may look slightly underbaked this is good!

Cool
Let cool on the baking sheet for 10 minutes before moving to a wire rack.

Make Ganache
Microwave the semi-sweet chocolate and heavy cream for 25 seconds. Stir. Heat for another 15 seconds if needed. Whisk until smooth.

Top
Spoon about 2 teaspoons of ganache over each cooled cookie. Let set before serving.