Line a small cookie sheet with parchment paper.

Add the cream cheese, sugar and vanilla to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes.

Scoop the cheesecake filling into 18, 2 teaspoon portions onto the baking sheet. Slightly flatten each scoop with the back of a spoon.

Pop them into the freezer until completely frozen.

Add the diced strawberries and sugar to a medium pot over medium heat.

Cook for about 45 minutes, smashing half way through with a wooden spoon. Stir continuously as the jam thickens.

The strawberry jam should be very thick and reduced to a heaping ⅓ cup (80 ml). Remove from the heat and chill in the fridge.

Preheat the oven to 350℉ (175℃). Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt.

In a large bowl cream the softened butter and granulated sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes.

Add in the egg and vanilla and mix on medium speed until pale in color and very fluffy, about 1-2 minutes.

Add in the dry ingredients and mix on low speed just until combined.

Push ¾ of the dough to the side of the bowl. Flatten out ¼ of the dough, add ¼ of the jam, then top with another ¼ of the dough and another ¼ of the jam. Repeat this process.

Cut the dough in quarters with a rubber spatula and fold each section until jam is slightly mixed in.