Mix 8 ounces of cold cream cheese with 1/2 cup of sugar and 1 teaspoon of vanilla extract in a bowl. Blend until smooth and creamy. Scoop the filling into small discs and freeze for about 30 minutes.

In a saucepan, combine 1 cup of diced fresh strawberries and 1/4 cup of sugar over medium heat. Stir for about 45 minutes until thickened. Smash half of the mixture and set aside to cool.

Whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Cream together 1/2 cup of softened butter and 1 cup of sugar. Add 1 egg and 1 teaspoon of vanilla extract. Combine with the dry ingredients to form a soft dough.

Gently fold in the cooled strawberry jam to create pockets of jam throughout the dough.

Preheat oven to 350°F. Take small portions of dough, flatten, place a frozen cheesecake disc in the center, and enclose it. Roll in sugar and place on a baking sheet.

Bake for 11-12 minutes until golden at the edges. The centers may look soft but will firm up as they cool.

Shape cookies while warm using a cookie cutter to refine their shape.