In a small bowl, combine chopped strawberries, lemon juice, and sugar. Stir and let soak for 10 minutes. Strain and set aside.

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. Gently fold in the strained strawberries.

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, or until the bottoms are golden brown.

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

Mix 4 oz cream cheese with 2 tablespoons 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.