Step 1: In a bowl, use a whisk or hand mixer and mix the cream cheese with the cane sugar until smooth and combined.
Step 2: Line a small baking sheet with parchment paper and place 10 heaping tablespoons of the cream cheese mixture on the baking sheet. Freeze them for at least one hour, or until frozen solid.
Step 3: In a large bowl, whisk together the flour, salt, and baking soda then set the bowl aside.
Step 4: Using your standing mixer, beat the butter, sugars, vanilla extract and eggs together until you have a smooth texture.
Step 5: Add in the flour, salt, and baking soda, and mix until just combined
Step 6: Gently fold the cut up strawberries into the dough. Place the bowl of cookie dough in the fridge for about 30 minutes to firm up.
Step 7: Preheat your oven to 350F and using a large cookie scoop, transfer the dough to the parchment paper lined cookie sheets.
Step 8: Now press the back of a teaspoon or your thumb into the top of half the balls of dough to create an indent in the dough.
Step 9: Remove the cream cheese filling from the freezer and place one into each of the cookies.
Step 10: Add more dough over the cream cheese, pinching the sides to seal the cream cheese inside. Bake the cookies for 12-14 minutes, or until the edges are golden brown.