1-Whisk cream cheese and powdered sugar until smooth, then place 10-12 heaping teaspoons of the mixture on a parchment-lined plate and freeze for at least one hour until nearly solid.

2-Line two large baking sheets with parchment paper.

3-Whisk together flour, salt, and baking soda; set aside.

4-Beat butter and sugars until light and fluffy. Add the egg, egg yolk, and vanilla extract, mixing well.

5-Gradually add dry ingredients, mixing until just combined.

6-Gently fold diced strawberries into the dough.

7-Scoop 12 heaping tablespoons of dough per sheet, then press an indent into half of the dough balls.

8-Place frozen cream cheese balls onto the indented dough balls and cover with the remaining dough balls, sealing edges carefully.

9-Chill assembled dough balls in the refrigerator while preheating the oven to 350°F (175°C).

10-Bake one sheet at a time for 13-17 minutes, until edges are golden and tops are set.

11-Let cookies rest on the baking sheet for 10-15 minutes before transferring to a wire rack to cool.