Preheat the oven to 350°F (180°C) and line two large baking sheets with parchment paper.

In a large mixing bowl, using a hand mixer, beat the softened butter and granulated sugar for 2–3 minutes, until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Mix in the milk and salt until fully combined.

In a separate bowl whisk together the flour, matcha powder and baking soda. Sift matcha to prevent lumps.

Add the dry ingredients into the butter mixture and mix on low speed until a soft cookie dough forms. Avoid overmixing.

Fold in the dried strawberry pieces using a spatula, making sure they are evenly distributed.

Use a medium cookie scoop to portion the dough and place the cookie balls onto the prepared sheets, leaving at least 2 inches between each cookie. If you want flatter cookies, gently press the dough balls down with your fingertips.

Bake for 10–12 minutes, or until the edges look set but the centres are still soft. Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Beat the cold butter in a medium bowl until pale and fluffy.

Add the cooled melted chocolate, cold cream cheese and strawberry powder. Mix until just combined and smooth. Add to a piping bag and use immediately for best piping consistency.

Once the cookies are fully cooled, pipe or spread the strawberry cheesecake frosting on top of each cookie.

Sprinkle more dried strawberry pieces on top or place half a fresh strawberry on top for decoration.