Preheat oven to 350° and line two large baking sheets with parchment paper. Then spray paper with cooking spray.

Prepare the 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.

Whisk together to combine. In a large bowl using a hand mixer: beat butter, ½ cup sugar and the brown sugar for three to five minutes, or until light and fluffy.

Beat in the egg until combined. Add vanilla extract and then the flour mixture. Mix until combined, without over-mixing the dough. Gently fold strawberries into the cookie dough using a wooden spoon

Place some parchment paper on the counter near you, to put the 12 cream cheese balls on. In a medium bowl combine the cream cheese, powdered sugar and lemon zest. Scoop into 12 small balls about the size of a teaspoon, and place onto parchment paper.

Separate the cookie dough in half. Take one half and using an ice cream scoop or spoon, make 12 sections/balls about the size of a tablespoon. Flatten each into circles onto the parchment paper which is on the cookie sheet. The bottom of a glass works well for this.

Using a lightly greased small metal (if possible) spatula, lift the cream cheese balls one by one and place them on top of 12 of the dough circles. 

Make 12 dough circles from the remaining half of dough, and place on top of the cream cheese balls, forming a “sandwich”. Carefully pinching the edges together. Carefully squeeze each “sandwich” around its outer edge, to form it into a ball shape.

Make sure cookie dough balls are at least 2" apart on prepared baking sheet 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. Serve immediately and enjoy