In a mixing bowl, combine softened cream cheese with powdered sugar, blending until smooth and creamy, about 2–3 minutes. Scoop into small mounds and freeze for at least 30 minutes.

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large bowl, cream together softened butter, white sugar, and brown sugar until fluffy and pale, about 3–5 minutes. Add one egg, an egg yolk, and vanilla extract; mix until well combined.

In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients until a soft dough forms.

Fold in the diced strawberries evenly. Chill the dough in the refrigerator for 30–60 minutes.

Take a portion of dough, flatten it, and place a frozen cream cheese mound in the center. Wrap the dough around the filling and seal edges.

Place assembled cookies on baking sheets and bake for 12–14 minutes until edges are golden and centers are just set.

Let cookies cool for about 5 minutes on sheets before transferring to wire racks to cool completely.