Make the Cream Cheese Filling: Beat softened cream cheese on medium-high for 30 seconds until it's smooth and creamy. Gradually add the powdered sugar and strawberry extract, mixing until no lumps remain. Scoop out 24 small discs onto a parchment-lined baking sheet, flatten them gently, and freeze until firm.

Prepare the Dry Mixture: In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda, then set aside.

Create the Cookie Dough: In another bowl, beat the softened butter until fluffy. Add the granulated and brown sugars, mixing until the mixture is pale and airy.

Add Flavor and Eggs: Blend in the vanilla and strawberry extracts, then add the whole egg and egg white, mixing until well combined.

Combine the Dry and Wet Ingredients: Gradually incorporate the dry flour mixture, adding it one cup at a time and mixing just until combined.

Fold in Strawberries: Toss fresh strawberries in a bit of flour, and gently fold them into the batter.

Chill the Dough: Refrigerate the dough for at least 30 minutes to allow it to firm up.

Preheat the Oven: Preheat your oven to 375°F and line baking sheets with parchment paper.

Shape and Bake: Scoop the chilled dough into mounds, tucking a cream cheese disc inside each. Bake for 12-14 minutes until golden and delightful.

Cool and Enjoy: Allow the cookies to cool on the baking sheets before transferring them to a wire rack.