In a small bowl, combine chopped strawberries, lemon juice, and sugar. Stir and let soak for 10 minutes. Strain off excess liquid but do not press the strawberries dry.

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking powder, and salt.

In a separate large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla; mix until combined.

Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.

Fold strawberries gently and minimally to avoid releasing extra moisture into the dough.

Using a 1.5 tablespoon cookie scoop, portion dough into balls and place on the prepared baking sheet, 2 inches apart.

Bake for 18–20 minutes but check at 15 minutes. The bottoms should be golden while the tops remain soft.

Let cool on the pan for 5 minutes, then transfer to a wire rack.

Mix cream cheese with powdered sugar. Scoop teaspoon-sized dollops onto a parchment-lined plate and freeze for 10–15 minutes.

To fill: flatten a dough ball, place a frozen filling in the center, and wrap the dough around it. Chill filled cookies for 5 minutes before baking.