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 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. 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 of 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. It may appear to have curdled; this is normal. Scrape down the sides of the bowl.

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

For the strawberries, wash and thoroughly dry strawberries 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 in the end of each strawberry. Dip strawberries into chocolate and swirl to coat. 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 each cooled cookie and place a chocolate covered strawberry on top.