In a large mixing bowl, beat together ½ cup of softened unsalted butter and 8 oz of cream cheese until fluffy. Gradually add 1 cup of sugar, mixing thoroughly. Incorporate 1 egg and 1 teaspoon of vanilla bean paste. Slowly add 2 cups of flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt until just combined.

Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.

Preheat oven to 375°F (190°C). Roll out one disc of dough to about ¼-inch thickness, cut into shapes, and freeze them for 30 minutes.

Bake for 8-10 minutes or until edges are golden. Cool on baking sheet for 10 minutes before transferring to a wire rack.

For frosting, blend ½ cup of freeze-dried strawberries into a powder. Beat together 4 oz of softened cream cheese and ¼ cup of unsalted butter until smooth. Gradually add 2 cups of powdered sugar and strawberry powder until thick and creamy.

Spread frosting on the flat side of one cookie, top with another to create a sandwich.