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In a large bowl, mix the masa harina with water and knead until the dough is smooth and has a Play-Doh-like consistency, about 5 minutes. Add more water if it feels too dry, more masa if it’s too wet. Cover with a damp cloth to keep it from drying out.
In a bowl, mix the cream cheese and strawberry jam until smooth. In a separate bowl, toss the diced strawberries with sugar and let sit for 20 minutes to release their juices.
Take a golf ball-sized portion of masa and roll it into a ball. Flatten it into a disc using a tortilla press or your hands. Add a spoonful of the cream cheese and strawberry jam filling to the center.
Fold the upper left side diagonally towards the center, then the upper right towards the center, and finally the bottom up, forming a sealed triangle.
Heat a comal or skillet over medium heat and cook the tetelas for 3-4 minutes per side, until golden and slightly crisp.
Plate warm tetelas and garnish with the macerated strawberries. ¡Provecho!