In a mixing bowl, combine cold cream cheese, granulated sugar, and vanilla extract. Beat until fluffy and smooth, about 3–4 minutes. Scoop into small portions and freeze for at least 30 minutes.

In a medium saucepan, combine diced fresh strawberries and granulated sugar. Cook over medium heat for about 30–45 minutes until thickened. Cool slightly, then refrigerate.

Preheat oven to 350°F (175°C). Whisk flour, baking powder, baking soda, and salt in a bowl. Cream softened butter with granulated sugar until fluffy. Add egg and vanilla, then mix dry ingredients until a soft dough forms.

Divide the cookie dough into portions. Flatten a portion, place a teaspoon of jam in the center, fold over, and shape into a disc.

Roll each disc in granulated sugar and place on baking sheets with space to expand. Bake for about 11-12 minutes until edges are light golden brown.

Let cookies rest on the baking sheets for 10 minutes, then transfer to a wire cooling rack until fully cooled.