In a mixing bowl, combine 8 oz of softened cream cheese and ¼ cup of powdered sugar. Beat with a hand mixer until smooth and creamy, about 2–3 minutes. Scoop out 12 heaping teaspoons of filling onto a parchment-lined tray and freeze for about 30 minutes until firm.

In a large mixing bowl, cream together 1 cup of softened unsalted butter, ¾ cup of granulated sugar, and ½ cup of powdered sugar. Beat until light and fluffy, about 3–5 minutes. Add 1 egg and 1 teaspoon of vanilla extract, mixing just until combined.

Gradually add 2¾ cups of all-purpose flour and ½ cup of crushed freeze-dried strawberries to the butter mixture. Gently combine until the dough just comes together.

Preheat your oven to 350°F (175°C). Scoop the dough into 12 equal portions, roll into balls, and flatten 6 of the cookie balls slightly. Create an indent in each, place a cheesecake scoop in each, cover with another cookie ball, and seal edges.

Arrange cookies on a parchment-lined baking sheet. Bake for 12–15 minutes, until the edges are lightly golden but centers remain soft. Cool on the tray for 10 minutes before transferring to a wire rack.