Prepare the strawberry cookie dough:

• Preheat the oven to 175°C (350°F). Line two large baking sheets with parchment paper or silicone cookie mats.
• In a small bowl combine chopped strawberries, lemon juice and 1 tablespoon of granulated white sugar.

  Allow to stay for 10 - 15 minutes. Then drain the juice.
• In a medium bowl combine flour, baking powder and salt. Mix well.

  In a large bowl using a hand mixer beat together the softened butter, ½ cup of white sugar and brown sugar until light and fluffy. About 2-3 minutes. Add the egg and vanilla extract. Mix until just combined.
• Very gently, using a wooden spoon, fold in the strawberries. Set aside.
• In a medium bowl combine softened cream cheese, powdered sugar and lemon zest, until just combined. Set aside.
• Using a cookie scoop or a large tablespoon, scoop 24 heaping tablespoons of cookie dough onto the prepared baking sheets. Flatten into pancake like circles.

  Place 1-2 teaspoons of cream cheese filling in the middle of 12 cookie dough pancakes. Carefully place the remaining 12 dough circles on top of the filling and gently pinch the edges together. Gently roll into balls.
• Bake the prepared cookie balls for about 18 minutes, or until the cookies just start to get a golden brown color around the edges.

  Once baked, allow to cool on the baking sheet for about 20 minutes, before transferring to a wire rack to cool completely.
• Enjoy!