In a medium saucepan, combine 2 cups of diced fresh strawberries and 1 cup of granulated sugar over medium heat. Stir gently while mashing half of the strawberries to release juices. Cook for about 45 minutes until thickened and glossy. Remove from heat and let cool to room temperature.

In a mixing bowl, beat together 8 oz of softened cream cheese, 1/4 cup of sugar, and 1 teaspoon of vanilla extract until smooth and creamy. Divide into 18 equal portions, shape into discs, and freeze on a parchment-lined plate for at least 30 minutes.

In a large mixing bowl, use an electric mixer to beat 1 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy (3-4 minutes). Add 1 large egg and 1 teaspoon of vanilla extract, blending until fully incorporated.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. Gradually add dry ingredients to butter mixture, mixing just until combined.

Divide the dough into six equal portions. Flatten each portion and spoon in a bit of homemade strawberry jam before encasing the jam within the dough, shaping it back into a disc.

Using a cookie scoop, encase a frozen cream cheese disc inside each portion of dough. Roll into smooth balls and flatten to about 1/2 inch thick. Place on a parchment-lined baking sheet.

Preheat your oven to 350°F (175°C) and bake the cookies for 11-12 minutes or until edges are lightly golden. Let cool on the baking sheet for 10 minutes before transferring to a wire rack.