In a large mixing bowl, beat the softened butter, cream cheese, and sugar together until the mixture is smooth, light, and creamy, with a slight fluffy texture and a gentle aroma of vanilla.
Add the egg and vanilla extract to the creamed mixture, then beat again until fully incorporated, resulting in a slightly glossy, uniform batter.
In a separate bowl, whisk together the flour and baking powder, then gradually add this dry mix to the wet ingredients, mixing on low speed or folding gently until a soft, slightly sticky dough forms.
Fold in the finely chopped strawberries, distributing them evenly throughout the dough and watching for flecks of red to appear in the creamy mixture.
Use a cookie scoop or spoon to portion out the dough onto a parchment-lined baking sheet, spacing them about 2 inches apart as they will spread slightly during baking.
Bake in a preheated oven at 350°F (175°C) for about 12 minutes, or until the edges are lightly golden and the tops look set but still soft to the touch.
Remove the baking sheet from the oven and allow the cookies to cool on the pan for a few minutes until firm enough to move, then transfer to a wire rack to cool completely, revealing a tender, fruity, and slightly chewy cookie.
Enjoy these cookies once cooled, with fresh strawberries and a hint of cream cheese flavor in every bite.
