1- First, combine the softened cream cheese and powdered sugar until smooth, then spoon 10-12 heaping teaspoons of the mixture onto parchment paper and freeze for at least one hour. This step ensures the filling holds its shape inside the cookie. Next, line two baking sheets with parchment paper and whisk together the flour, salt, and baking soda in a bowl.

2- Beat the butter and sugars until light and fluffy, then add the egg, egg yolk, and vanilla extract, mixing well to create a creamy base. Gradually add the dry ingredients and mix until just combined, being careful not to overdo it. Gently fold in the diced strawberries to add that fresh burst without making the dough too wet.

3- Scoop 12 heaping tablespoons of dough onto the baking sheets and make an indent in half of the dough portions. Take the frozen cream cheese mixture from the freezer and place one portion into each indent, then cover with the remaining dough balls and pinch the edges to seal. Chill the assembled dough balls in the refrigerator while preheating the oven to 350°F (175°C).

4- Bake one sheet at a time for 13-17 minutes, until the edges are slightly golden and the tops are set. Let the cookies cool on the baking sheet for 10-15 minutes before moving them to a wire rack. This recipe takes about 55 minutes total, including prep and chill time, so it’s perfect for a quick treat.