Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This helps prevent sticking and ensures even baking.
In a large mixing bowl, combine the softened cream cheese and butter. Beat with a hand or stand mixer until smooth and creamy, and you can see a slight sheen.
Add the granulated sugar to the cream cheese mixture and beat until well incorporated. The mixture should become light and fluffy.
Mix in the egg and vanilla extract, continuing to beat until the mixture is smooth and combined.
Gradually add the all-purpose flour, mixing on low speed until just combined. The dough will be soft but hold together.
Gently fold in the thinly sliced strawberries, being careful not to crush them. The batter will be streaky with pinkish spots from the strawberries.
Spoon or scoop equal portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each dough ball with the back of a spoon or your fingers.
Bake in the preheated oven for approximately 12-15 minutes, or until the edges are lightly golden and the centers look just set. The cookies will be soft but firm up as they cool.
Remove the cookies from the oven and transfer them to a cooling rack. Let them cool for at least 10 minutes, which helps them set and makes handling easier.
If desired, dust the cooled cookies lightly with powdered sugar for an elegant finish and extra sweetness.
Enjoy these soft, fruity cookies on their own or with a cup of tea or milk for a delightful treat.
