Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour and sugar until combined and set aside.
Cream the softened butter and cream cheese together in a separate bowl until smooth and creamy, about 2-3 minutes. This creates a rich, flavorful base for the dough.
Gradually add the cream cheese mixture into the dry ingredients, stirring gently with a spatula until the dough begins to come together.
Fold in the chopped strawberries and vanilla extract, distributing them evenly throughout the dough. The strawberries will release some juice, giving the dough a slightly speckled appearance.
Use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie slightly with the back of a spoon or your fingers.
Bake in the preheated oven for 12-15 minutes, until the edges turn golden brown and the centers are soft but set.
Once baked, remove the cookies from the oven and allow them to cool on the sheet for 5 minutes. Then transfer them to a wire rack and let them cool completely — the cookies will firm up and develop a slightly crispy exterior.
Serve the cookies at room temperature, allowing their soft centers and crispy edges to be enjoyed in every bite.
