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Preheat the oven to 180C / 355F
Combine butter, white sugar, and brown sugar in the bowl of a stand mixer, beat on high speed until light and fluffy
Add egg and vanilla, beat until combined
Add flour, baking powder and baking soda, mix until just combined
Gently fold in chopped strawberries
Cover bowl with cling wrap and chill for at least 1 hour
Remove and shape into 12 balls, flatten slightly
Place on a baking tray lined with baking paper (make sure to leave enough space between each ball for the cookie to spread)
Bake for 12-13 minutes until golden brown
Cool completely
Combine the cream cheese, butter, sugar, lemon juice and zest in the bowl of a stand mixer
Beat on medium speed for 3-4 minutes until smooth and creamy
Transfer to a piping bag fitted with a large round tip
Pipe a large dollop on the bottom of a cookie and top with a matching sized cookie
Place in an airtight container and store in the fridge until it's time to eat!