Scoop out the cream cheese into 1 teaspoon-sized balls. Place on a parchment-lined baking sheet. Place the pan in the freezer while making the cookie dough.
Cream together the butter and the sugars until fully combined and no clumps remain.
Add the flax eggs and vanilla, and cream together until smooth.
Add the flour, baking soda, and salt and stir until a thick cookie dough is formed.
Dice the strawberries into small, bite-sized pieces and gently fold them into the cookie dough, being careful not to crush the strawberries.
Refrigerate the dough for 2-4 hours or overnight.
Preheat the oven to 350 degrees. Remove the cream cheese mixture from the freezer and the cookie dough from the fridge.
Scoop large balls of cookie dough (I just used a large spoon) onto the baking sheet. Using the back of the spoon or your thumb, press an indent into the center of the cookie dough and place the vegan cream cheese.
Form the dough into a ball around the cream cheese. Be sure it is completely sealed inside. Make sure to space the cookies about 3 inches apart.
Bake for 12-14 minutes until the cookies are just set in the middle.
Allow the cookies to cool for 10 minutes on the baking pan before transferring them to a wire rack to finish cooling.