These sandwich cookies are a true delight! Super stuffed with cream cheese filling, they are easy to make and are a great dessert for birthdays and celebrations.
The ratios used in the filling are the way that they are because I am using Philadelphia cream cheese from a tub. It is softer than block cream cheese, so you need to add more butter for the filling to hold its shape. However, I am using way less sugar than a classic cream cheese frosting uses. You can add more sugar to taste, but keep in mind that the cookies are already sweet and you don’t want to go overboard with it.
If you can’t find strawberry powder, buy freeze-dried strawberries (whole or sliced). Add them to your blender (or food processor) and blend until they turn into a powder. You need about 1/3 to 1/2 cup of sliced or whole strawberries, to produce 1/4 cup of strawberry powder. You can use more, depending on your taste. I found that 1/4 cup was about enough for that amazing flavor and color.