Line a large, rimmed baking sheet with a piece of parchment paper or a Silpat® baking mat. Set aside.

Combine butter, light brown sugar, and white sugar in a large mixing bowl. Whisk until smooth and fluffy, 2-3 minutes.

Add egg and vanilla; continue whisking until smooth and combined.

Add flour, baking soda, and baking powder. Gently fold in the flour until the mixture is combined and smooth. Fold in strawberries.

Divide the mixture into 12 cookies and shape into balls. Place the cookies on the prepared baking sheet and using the back of your spoon or your fingers, press an indent into the center of each cookie.

Place the baking sheet with the cookies in the refrigerator to chill for 30 minutes.

Preheat the oven to 350°F.

In a small mixing bowl, combine cream cheese and powdered sugar. Whisk until smooth and fluffy, 3-4 minutes.

Remove the cookies from the refrigerator and fill the indents with cream cheese mixture.

Bake cookies until golden and puffed, 13-15 minutes. Remove from the oven and set aside to cool for 10 minutes.

Drizzle the cookies with warm jam and serve immediately. Enjoy!