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

Cream together the unsalted butter and granulated sugar using an electric mixer on medium speed for about 3-5 minutes until light and fluffy.

Beat in one egg until fully incorporated into the butter-sugar mixture.

Gradually add in the all-purpose flour, baking powder, and salt. Mix on low speed just until combined.

Gently fold in the chopped fresh strawberries with a spatula.

In a separate bowl, blend the cream cheese with powdered sugar until smooth and creamy.

Scoop tablespoons of cookie dough onto the baking sheet, leaving enough space between each one.

Fill each indentation with the cream cheese mixture and cover slightly with more cookie dough.

Bake for about 12 minutes, or until the cookies are lightly golden around the edges.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.