Preheat oven to 350°. Line two large rimless baking sheets with parchment paper and spray with cooking spray.
Prepare strawberries by mixing them with lemon juice and 1 tablespoon granulated sugar. Allow the mixture to sit for ten minutes, then drain off the liquid.
In a medium-sized bowl, combine the flour, baking powder, salt and whisk together to combine.
In a large bowl, beat butter, ½ cup sugar and brown sugar for three to five minutes, or until light and fluffy.
Beat in egg until combined. Add vanilla extract. Add in flour mixture until combined, without over-mixing the dough.
Gently fold strawberries into the cookie dough. A wooden spoon is recommended for this.
Line another one or two baking sheet(s) with parchment paper and spray with cooking spray.
Combine cream cheese, powdered sugar and lemon zest in medium bowl. Scoop into 12 small balls about the size of a teaspoon, and place onto baking sheet.
Scoop 24 medium-sized balls of dough using a cookie scoop, about the size of a tablespoon, and then flatten onto the same – or a separate (optional) baking sheet.
Using a lightly greased small spatula, lift the cream cheese balls one by one and place them on top of 12 of the dough circles.
Place the remaining 12 dough circles on top of the cream cheese balls and cookie dough, forming a “sandwich”, carefully pinching the edges together.
Carefully squeeze each “sandwich” around its outer edge, to form it into a ball shape.
Place cookie dough balls at least two inches apart on original prepared baking sheet(s) and bake for 15 – 18 minutes, or until edges just start to turn golden. Do not overbake.
Remove from oven and carefully transfer to wire cooling rack to cool for ten minutes.
Store your cookies in an air-tight container kept in the refrigerator for up to 1 week.
This cookie dough freezes well. Place cookie dough balls on a baking sheet to flash freeze. Once mostly frozen, remove from baking sheet and place in a zip-top freezer safe bag or an air tight container. They will freeze fine for 3-4 months.