Cream together softened unsalted butter and cream cheese in a large mixing bowl using a stand or hand mixer until smooth and fluffy, about 2-3 minutes. Add granulated sugar and vanilla extract, then beat until well combined and slightly creamy, with a pale color.
1 cup unsalted butter, 8 oz cream cheese, 1 cup granulated sugar, 1 teaspoon vanilla extract
In a separate bowl, whisk together all-purpose flour, salt, then gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Use a spatula to fold in chopped strawberries evenly into the dough, distributing red streaks throughout.
2 1/2 cups all-purpose flour, 1/2 cup fresh strawberries, 1 pinch salt
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a cookie scoop or tablespoon, portion out dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 12-15 minutes, until the edges are golden brown and the centers look slightly puffed. The surface should appear set with subtle cracks, and the strawberries will have released some juices, creating slightly caramelized spots.
Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring to a cooling rack. Let them cool completely to set before serving, observing their soft, chewy interior with streaks of strawberry throughout.
