Add the flour, baking powder and baking soda into a medium bowl and whisk together and set aside.

In a large bowl add the butter, sugar and brown sugar and beat with a hand mixer until fluffy. Add vanilla extract and mix again.

Add the eggs one at a time and mix in between.

Add the flour mixture 1 cup at a time into the bowl. Mixing well in between.

In a small bowl add the chopped strawberries and tbsp of flour and mix together to make sure the strawberries are coated well (add one more tbsp if the strawberries aren’t covered enough)

Put strawberries into the dough and fold together with a wooden spoon.

Cover the bowl tightly and place in the fridge for 30 minutes.

Preheat the oven to 350 degrees.

On a large baking sheet covered in parchment paper, scoop the dough with a cookie scooper or an ice cream scooper, about 2 inches of dough and roll together in your hands and place on the paper, with about 3 inches apart. Place in oven and cook for 15 minutes or until golden.

While that’s cooking make the buttercream. In a large bowl combine the butter and powdered sugar, mix with a hand mixer until everything is mixed (it’ll look crumbly) add the food coloring and add the jam and mix again. (this will make the cream fluffy now) scoop and place into a zip lock bag and cut the tip off the bottom corner to make a piping bag.

Let the cookies cool completely. Once cooled place half the cookies upside down, pipe the butter cream onto the bottom of the cookie and then place another cookie on top to make a sandwich. Enjoy!