Prepare: Preheat your oven to 175°C (350°F). Line 2 baking trays or cookie sheets with parchment paper and set aside. Sift the flour baking soda, baking powder, and salt in a medium bowl and set aside.

Mix the wet ingredients: Add the butter and sugar to a large bowl and use an electric whisk or stand mixer for 2-3 minutes until light and airy. Add the vegan yogurt and vanilla and whisk again until combined.

Mix the dry ingredients: Add the flour, baking soda, baking powder, and salt to the bowl and fold it in using a spatula.

Add strawberries: Crush the freeze-dried strawberries between your fingers (or roughly chop them with a knife and fold them into the cookie dough.Lastly, fold in the fresh strawberries.

Chill the dough: Cover the bowl of cookie dough and place it in the fridge for at least 15-30 minutes. You can also leave it chill overnight if you wish.

Make the crumble: Add the sugar, flour, and butter to a medium bowl. Rub the butter into the dry ingredients until it resembles a crumb consistency. Set aside in the fridge.

Assemble: Use a 2"/5cm cookie scoop or ice cream scoop to separate the dough into 10 portions (or 12 smaller cookies if preferred). Place the cookie dough balls on the lined sheets - be careful to leave at least 2.5 inches of space between each ball of dough as they will spread whilst baking!

Press some shortcake crumble on top of each cookie.

Bake: Bake the cookies for 12-14 minutes, then remove them from the oven and round off the edges using a large cookie cutter. (This step is important to get a nice round shape as pictured, otherwise the cookies will be large and flat).Allow the cookies to cool on the baking tray for 5-10 minutes.

Storage: Once cool, transfer the cookies to an airtight container. You can keep them out at room temperature for a day but after that I prefer to store them in the fridge (up to 4 days) due to the fresh fruit content.You can freeze them in an airtight container or in a freezer bag for up to a month. Just separate each cookie with a piece of parchment to prevent them from sticking to each other.