1. Mix the softened cream cheese and powdered sugar in a small bowl until smooth. Drop 1-teaspoon mounds onto a parchment-lined tray and freeze for 30 minutes.

2. Dice the strawberries and pat them dry with a paper towel to remove moisture.

3. Cream together the softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.

4. Add the egg and vanilla extract. Mix until combined.

5. In a separate bowl, whisk flour, cornstarch, baking soda, and salt.

6. Gradually add dry ingredients into the wet mixture. Gently fold in the strawberries.

7. Scoop 2 tablespoons of dough and flatten it. Place one frozen cheesecake mound in the center. Wrap and seal the dough around the filling.

8. Chill the stuffed dough balls for 20 minutes in the fridge.

9. Preheat the oven to 350°F (175°C). Bake for 12–14 minutes or until edges are lightly golden.

10. Let cool on the tray for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.