Pre-heat oven to 350° F.

In a separate bowl, combine flour, cake mix, baking powder, salt, and cocoa powder. Stir and set aside.

Soften butter in the microwave for 15 seconds. Combine softened butter and sugar in a mixing bowl. Beat on medium speed until light and fluffy, 2-3 minutes.

Add the egg and vanilla extract and beat until well combined.

Reduce mixer to low speed and slowly add dry ingredients. Once combined, increase speed to medium-high and beat for 1-2 minutes until a soft dough forms.

Spoon 2 tablespoons of cookie dough onto a lined baking sheet. Bake at 350° F for 10-12 minutes. Allow the cookies to cool on the pan for several minutes before transferring to a wire rack to cool completely.

For the frosting: Puree strawberries using a food processor and set aside.

Combine the sugar and egg whites in a heatproof bowl with a candy thermometer attached. Set the bowl over a saucepan with 1 ¼ cups water covering the bottom. Place over medium heat.

Stir constantly with a whisk until the mixture reaches 140°-160° F. The sugar should be dissolved in the egg whites.

Immediately place the mixing bowl on your stand mixer. Using the wire whisk attachment, beat the egg whites on low for 2 minutes, then increase to medium-high. Beat for another 5-7 minutes until the meringue starts to form.

Increase the mixing speed to high. Beat for another 3-5 minutes until the bottom of your bowl is cool to the touch and the meringue has stiff peaks.

Turn your mixer down to medium-low. Slowly add the butter, 1 tablespoon at a time. Scrape down the sides of the bowl.

Switch to the paddle attachment, add the vanilla extract, and slowly drizzle in the strawberry puree. Continue beating on medium-high speed until the frosting has stiff peaks. Beat for about 3-5 minutes.

Serve the same day or refrigerate in an air-tight container for up to 3 days. If refrigerated, bring to room temperature and remix using the paddle attachment for about 5 minutes.

Wash strawberries and thoroughly dry with a paper towel.

In a microwave-safe dish, melt chocolate in 30-second increments, stirring after each increment until melted.

Use two toothpicks to stick into the end of each strawberry. Dip strawberry into chocolate and swirl to coat. Lift up and shake off extra chocolate.

Place on parchment paper or a non-stick baking sheet and allow chocolate to harden.

To assemble the cookies, pipe frosting onto the top of cooled cookie and place a chocolate-covered strawberry on top.

Keep covered at room temperature. Consume within two days.