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Line a small baking sheet or plate with parchment paper. In a small bowl, mix the cream cheese with powdered sugar until smooth. Place 10-12 heaping teaspoons of cream cheese on the baking sheet and freeze for at least one hour.
Prepare two large baking sheets and set aside. Whisk together flour, salt, and baking soda.
Beat butter and sugars together until light and fluffy, then mix in the egg and vanilla extract. Add in the dry ingredients until just combined.
Chop up the strawberries and gently fold them into the cookie dough.
Scoop 10-12 heaping tablespoons of dough onto one lined baking sheet. Press a dent into half of the balls of dough. Place cream cheese balls on top of half of the dough balls.
Cover each ball of dough with another ball of dough, pinching the sides to seal it. Place the tray in the fridge and repeat with the second tray.
Preheat the oven. Chill the prepared dough while the oven preheats, then bake one tray at a time for 13-17 minutes. Leave cookies on the tray for 10-15 minutes then transfer to a cooling rack.