Cube half of the cream cheese (4 ounces) into small pieces– about ¼” squares. Place the cream cheese cubes in the freezer for 30 minutes. Set the remaining 4 ounces of cream cheese aside to come to room temperature. 

When the cream cheese is softened, add it to the bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix to combine. 

Next add the brown sugar and mix on medium speed until light and fluffy– about 2 minutes. 

Add the egg and vanilla. Mix to combine and scrape down the sides of the bowl as needed. 

Next add the flour and baking soda and mix just until no large lumps of flour remain. 

Add the diced strawberries and frozen cubed cream cheese. Fold them gently into the cookie dough– you don’t want to mash the berries too much. 

Scoop out 1.5 tablespoon sized portions and place them on a parchment lined baking sheet. Make sure to place the cookies at least 2” apart as they will spread slightly while baking. 

Transfer the cookie dough to the freezer and chill for 15 minutes. While the dough chills, preheat the oven to 350F. 

When the cookie dough is chilled, remove it from the freezer and press the cookies down slightly to form ½” thick discs. Bake the chilled cookies for 10 minutes. Then remove the pan from the oven and tap it on the counter a few times to deflate the cookies*. Return the pan to the oven and cook for an additional 5 minutes, or until the edges of the cookies are golden brown. 

Allow the cookies to cool completely on the pan and then transfer them to an airtight container and store in the fridge for up to three days.