Preheat your oven to 350°F and prepare a baking sheet with parchment paper.

In a separate bowl, combine the flour, baking powder, and sea salt, mixing well before setting it aside.

In a large mixing bowl, beat together the softened butter, white sugar, and brown sugar until the mixture is creamy and light.

Incorporate the egg and vanilla extract, mixing until fully integrated. Then, add the softened cream cheese and blend until the mixture is velvety.

Slowly introduce the dry ingredients to the wet mixture, stirring gently until just combined. Carefully fold in the chopped strawberries, ensuring they are evenly distributed.

Scoop out tablespoon-sized portions of the cookie dough and place them on the prepared baking sheet, leaving about 2 inches of space between each dollop.

Bake for approximately 10-12 minutes, or until the edges turn a light golden brown. Once baked, allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

After they have cooled, lightly sprinkle the cookies with confectioners' sugar for a sweet finish.