Prepare the cream cheese filling:

• In a small bowl, mix the softened cream cheese with powdered sugar until smooth.
• Line a small baking sheet or plate with parchment paper. Place 12 heaping teaspoons of the cream cheese mixture onto the prepared surface.
• Freeze for at least one hour, or until the dollops are almost completely solid.

Prepare the cookie dough:

• In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
• Mix in the egg and vanilla extract until well combined.
• In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Gently fold in the diced fresh strawberries.

Assemble the cookies:

• Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
• Scoop heaping tablespoons of dough onto the prepared baking sheets, totaling about 10-12 dough balls.
• Gently press a dent into half of the dough balls.
• Remove 6 cream cheese dollops from the freezer and place one into each dented dough ball.
• Cover each cream cheese-topped dough ball with another dough ball, pinching the edges to seal and enclose the cream cheese filling.
• Place the assembled cookies in the refrigerator to chill while the oven finishes preheating.

Bake the cookies:

• Once the oven is preheated, bake the cookies one tray at a time for 13-17 minutes, or until the edges are set and lightly golden.
• Allow the cookies to cool on the baking sheet for 10-15 minutes before transferring them to a wire rack to cool completely.