Mix cold cream cheese with sugar and vanilla extract using a hand mixer on medium speed until smooth. Shape into small discs and freeze for 30 minutes.

In a saucepan, combine diced strawberries with sugar and cook over medium heat for about 45 minutes, stirring occasionally. Use a potato masher to break down strawberries halfway through.

In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, cream butter and sugar until fluffy, then mix in egg and vanilla. Fold in dry ingredients until just combined.

Preheat oven to 350°F (175°C). Flatten a scoop of dough, place cheesecake disc in the center, cover with more dough, and roll into a ball.

Bake for 11-12 minutes until edges are golden. Let rest before cooling completely on a wire rack.