1-First: combine the finely chopped strawberries, fresh lemon juice, and granulated sugar in a small bowl. Stir and let it soak for 10 minutes, then strain it to remove excess liquid. This step helps prevent soggy cookies and keeps the texture light and airy.

2-Preparing the Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for even baking. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well blended.

3-Preparing the Dough: In a separate large bowl, cream the softened unsalted butter with the granulated sugar and light brown sugar until it’s light and fluffy. Add the large egg and vanilla extract, mixing until fully combined for a smooth batter.

4-Preparing the Dough: Gradually mix the dry ingredients into the wet mixture to form a soft dough. Gently fold in the strained strawberries to keep their pieces intact and add bursts of flavor.

5-Baking and Finishing Touches: Use a 1.5 tablespoon cookie scoop to make uniform balls of dough, spacing them 2 inches apart on the baking sheet. Bake for 18 to 20 minutes until the bottoms turn golden brown.

6-Baking and Finishing Touches: Let the cookies cool on the pan for 5 minutes, then move them to a wire rack. For the optional cream cheese filling, mix the cream cheese and powdered sugar, freeze in dollops for 10 to 15 minutes, then stuff into cookies as described.

7-Baking and Finishing Touches: The total time is about 50 minutes, including cooling, making it ideal for quick baking. These tips ensure your cookies are soft and chewy with a fresh strawberry hint.