In a mixing bowl, combine cold cream cheese, granulated sugar, and vanilla extract. Blend until smooth.

Scoop the filling onto a parchment-lined baking sheet, forming small discs. Freeze for 1 to 2 hours until solid.

Wash and dice fresh strawberries, then place them in a saucepan with granulated sugar. Cook for about 45 minutes until thickened.

In a large bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, cream together butter and sugar until fluffy.

Add the room temperature egg and vanilla to the butter mixture, then gradually mix in the dry ingredients, avoiding overmixing.

Layer the cooled strawberry jam into the cookie dough. Gently fold to create pockets of jam flavor.

Form portions of dough around the frozen cheesecake discs, sealing the edges and shaping into cookies.

Preheat the oven to 350°F (175°C) and arrange cookies on a baking sheet. Bake for 11-12 minutes.

Allow cookies to cool on the sheet before transferring to a wire rack. Dust with powdered sugar before serving.