In a large mixing bowl (or the bowl of a stand mixer), use an electric mixer to beat together butter and sugar until light and fluffy and well-combined.

Add eggs and stir until completely combined.

In a separate, medium-sized mixing bowl, whisk together the cake flour, cornstarch, baking powder, baking soda, and salt.

Gradually (I do this in 3 or 4 parts) add flour mixture to wet ingredients and stir until completely combined.

Divide dough evenly into three separate mixing bowls (if using a scale, measure out 360g into each bowl).

To make the vanilla dough: add the vanilla bean paste and cornstarch to one bowl and stir until completely combined.

To make your chocolate dough: add the cocoa powder to the second bowl of the divided cookie dough and stir until completely incorporated.

To make the strawberry dough: add the freeze dried strawberry powder to your last bowl of cookie dough and stir thoroughly until combined.

Combine the three cookie doughs in a single bowl, placing each section directly against the other (think as you would see the dough in a Neapolitan ice cream carton – this is demonstrated in the video and shown in the how-to section of the blog post if you would like a visual). I form the vanilla into a rough rectangle and arrange it in the center of the bowl and place the vanilla and chocolate on either side, then make sure the doughs blend into each other.. Cover with plastic wrap and chill in refrigerator for at least 60 minutes.

When dough is almost done chilling, preheat oven to 375F (190C) and line several baking sheets with parchment paper. Set aside.

Once dough has finished chilling, remove from fridge and use a 1.5 Tablespoon scoop and generously scoop through all three flavors. Place cookie dough on prepared baking sheet, spacing at least 2 inches apart.

Bake in 375F (190C) oven for 9-10 minutes or until edges are just beginning to turn a very light golden brown. Allow to cool completely on baking sheet, then enjoy.