Soften the butter at room temperature until smooth.

Add 50g powdered sugar to the softened butter and mix well.

Add 15g egg yolk to the mixture and mix again.

Sift the cake flour and almond powder together, then add to the mixture.

Mix the dough gently using a cutting motion until combined.

Knead the dough by hand until it forms a cohesive ball.

Divide the dough into 20g portions and place them on a baking tray.

Press a small indentation into the center of each dough ball.

Fill the indentation with strawberry jam.