In a small bowl, mix the softened cream cheese and powdered sugar together until smooth and creamy.

Scoop into 12 equal sized balls onto a parchment lined cookie pan.

Place the pan in the freezer for 30 minutes to harden.

In a large bowl, beat the butter and the sugars together until light and fluffy.

Add in the eggs and vanilla and strawberry extracts and continue to beat until creamy.

In a small bowl, whisk the four, salt and baking soda together.

Add it to the butter mixture and combine.

Take the strawberries and pat them dry with a paper towel before adding to the dough.

Gently fold in the strawberries using a spatula, trying to mix them in without crushing them. **Optional to reserve about 2 Tbsp of chopped strawberries to add to the tops of cookies halfway through baking!

Divide the dough into 24 equal balls, placing them on a parchment paper lined tray to chill for an hour in the refrigerator.

Heat the oven to 350 degrees.

Once the dough has chilled, pull it out and flatten the cookie dough into discs slightly larger than the cream cheese discs.

Place a piece of cookie dough underneath the cream cheese and sandwich it with another piece of cookie dough on top and press the edges together to seal in the cream cheese in the center.

Place the cookies on a tray and bake for 15 minutes, optional to remove and add a few pieces of fresh strawberries to the tops of each cookie, and continue to bake for another 10-15 minutes.

Remove and allow to cool before serving!