In a medium saucepan, combine 1 cup of finely diced fresh strawberries with 1/4 cup of granulated sugar. Cook over medium heat for approximately 45 minutes, mashing the strawberries halfway through. Set aside to cool.

In a mixing bowl, blend 8 oz of softened cream cheese, 1/4 cup of granulated sugar, and 1/2 tsp of vanilla extract until smooth. Freeze in 18 equal portions for about 30 minutes.

In a large bowl, beat 1 cup of softened unsalted butter with 1 cup of granulated sugar until light and fluffy, about 3-5 minutes. Add in 1 large egg and 1 tsp of vanilla, mixing until pale.

In a separate bowl, whisk together 3 cups of all-purpose flour, 1/2 tsp of baking powder, and 1/4 tsp of salt. Gradually mix into the butter mixture until combined.

Divide the dough into four sections. Flatten each piece, place a dollop of strawberry jam and one cheesecake disk, and seal well.

Preheat your oven to 350°F (175°C). Shape filled dough into slightly flattened disks on a parchment-lined baking sheet. Bake for 11-12 minutes or until lightly golden. Cool on a wire rack.