Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together ½ cup of softened butter and ¾ cup of sugar until light and fluffy. Add in one egg and a teaspoon of vanilla extract, mixing until combined. Gradually stir in 1 ½ cups of flour and 1 teaspoon of baking powder until the dough comes together.

Using a cookie scoop or rounded tablespoon, drop the dough onto a lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until the edges are golden brown and the centers are slightly soft.

Once baked, remove the tray from the oven and let the cookies cool on the baking sheet for about 5 minutes. Transfer to a wire rack to cool completely.

While cookies cool, soften your strawberry ice cream by leaving it at room temperature for about 10 minutes until scoopable. Mix in chopped fresh strawberries or crumbled shortcake if desired.

Take one cookie and scoop a generous tablespoon of softened strawberry ice cream onto the flat side. Place another cookie on top, pressing gently to create a sandwich. Repeat until all cookies are paired with ice cream.

Place the assembled sandwiches back in the freezer for at least 30 minutes to set the ice cream.

To serve, let the sandwiches sit for a couple of minutes at room temperature for easier biting. Add a dollop of whipped cream or colorful sprinkles if desired.