Preheat the oven to 375°F / 190°C.

In a medium bowl, mix the flour, baking powder, and salt together. Set it aside for now.

In a small bowl, whisk the egg. Then add in the strawberry jam, lemon juice, vanilla, and food colouring, and stir until well mixed. Set this aside for now as well.

Hull and dice the strawberries.

Using a stand mixer with a paddle attachment, beat the butter and sugar together on medium-high speed for 4 minutes. It will become pale in colour and fluffy.

Note: You can mix these cookies by hand, but to achieve that perfect cake texture it is crucial to blend the butter and sugar enough. Make sure to beat them together until they are fluffy and pale.

Pour in your prepared strawberry jam mixture, and mix it together until it's well blended. Scrape down the sides of the bowl as needed.

With the mixer on low, slowly add in the dry ingredients. Stir until it's just incorporated, being careful to not overmix. (Overmixing causes tougher cookies.)

Gently fold the strawberry pieces into the dough with a rubber spatula.

Scoop the cookie dough onto a parchment paper covered baking sheet. Each scoop should be a heaping tablespoon.

This recipe makes twelve cookies. Bake for 10-12 minutes. If you notice the edge of the cookie looking a little golden it is finished.

The cookies will be very delicate when just coming out of the oven. Allow them to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Once the cookies have cooled they are ready to enjoy.