In a small bowl, beat the cream cheese and powdered sugar until smooth. Transfer to a piping bag and pipe 12 individual dollops (1 tsp each) onto a parchment-lined plate. Freeze for at least 30 minutes until solid.

Place half of the diced strawberries (1/2 cup) on a baking sheet. Roast at 300°F (150°C) for 10 minutes to reduce moisture. Set aside for garnishing.

In a stand mixer, cream the softened butter, granulated sugar, and brown sugar for 2 minutes. Beat in the egg and vanilla extract. Gradually fold in the flour, baking soda, and salt until just combined.

Gently fold the remaining fresh diced strawberries into the dough. Scoop 2 tablespoons of dough, flatten it, and place a frozen cream cheese disc in the center. Wrap and seal tightly.

Place stuffed dough balls on a lined baking sheet. Press the reserved roasted strawberry chunks into the tops and sprinkle generously with coarse white sugar crystals. Bake at 350°F (175°C) for 14-15 minutes until edges are crisped and golden-brown.