1-First, preheat your oven to 350°F (180°C) and line three baking sheets with parchment paper. This sets the stage for even baking and easy cleanup.

2-Next, in a medium bowl, whisk together the flour, baking soda, and salt to blend the dry ingredients thoroughly.

3-Then, use a food processor to pulverize the freeze-dried strawberries into a fine powder, which adds that signature strawberry layer. In a stand mixer, beat the butter until it’s creamy, then add the sugar and beat until light and fluffy for a perfect dough base. Follow by mixing in the egg, egg yolk, and vanilla extract until everything combines smoothly.

4-Now, add the flour mixture on low speed just until combined, keeping the dough from overmixing. Divide the dough into three equal portions to create the layers. For the strawberry layer, mix in the powdered strawberries and optional red food coloring. For the chocolate layer, stir in the cocoa powder, and leave the third portion plain for vanilla.

5-Pinch off about 15 grams from each portion and press the pieces together so the colors stick but stay distinct. Shape each into a ball using your hands or a cookie scoop, and if you like, roll them in sprinkles or granulated sugar for extra flair. Place 6 to 7 balls on each baking sheet, then bake one sheet at a time for 10 to 11 minutes until the edges set and the cookies puff up.

6-After baking, let the cookies cool on the sheet for 5 to 10 minutes before moving them to a wire rack. Throughout, remember to adapt for dietary needs, like the substitutions we discussed. This Neapolitan cookies recipe ensures you end up with treats that are as beautiful as they are tasty, perfect for a classic tri-color experience.