In a mixing bowl, beat together 8 ounces of cream cheese, 3 tablespoons of granulated sugar, and 1 teaspoon of vanilla extract until smooth and creamy. Flatten into discs and freeze for at least 30 minutes.

Combine diced fresh strawberries and ¼ cup of sugar in a saucepan. Cook over medium heat for 30–45 minutes until thickened into a jam-like consistency.

Melt 1 cup of unsalted butter in a saucepan over medium heat until golden brown. Allow to cool slightly, then beat with 1 cup and ¼ cup of granulated sugar until fluffy. Add 1 egg and 1 teaspoon vanilla extract, mixing until fully incorporated.

Whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Gradually add to wet mixture, mixing gently until just combined.

Gently fold in the cooled strawberry jam into the dough to create swirls, ensuring not to fully blend.

Portion out dough and flatten in your palm. Place one frozen cheesecake disc in the center, fold dough around it, and gently roll into a ball. Roll in granulated sugar and repeat.

Arrange cookies on a parchment-lined baking sheet, preheat oven to 350°F, and bake for 11-12 minutes until edges are golden.

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