Preheat your oven to 350°F. Combine the flour, baking powder, and salt in a small bowl—mix these together first so the leavening distributes evenly throughout your cookie dough.

Beat the softened butter and granulated sugar together until the mixture looks pale and fluffy, roughly 2 minutes. Add both eggs one at a time, letting each one incorporate completely. Stir in the vanilla extract and milk until everything's combined and smooth.

Gently fold the flour mixture into the wet ingredients using a spatula or wooden spoon. Don't overmix—you want just enough stirring so no flour streaks remain. Stop immediately when you see everything combined or the cookies get tough.

Make the filling by blending the softened cream cheese and powdered sugar together until smooth and creamy. Fold in the diced strawberries and lemon juice gently so the berries don't get smashed. Stir in the strawberry jam to create that swirl effect—honestly, I don't go crazy with mixing here because I like the jam streaks visible in the filling.

Drop 1 tablespoon cookie dough onto your baking sheet, then create a small well in the center using your thumb. Fill that well with about 1/2 teaspoon of the cream cheese mixture, then top with another 1 tablespoon dough, pressing gently so the filling's covered.

Bake for 12 minutes until the edges are light golden but the centers still look slightly underdone. They'll keep cooking from residual heat, so pulling them out a minute early prevents dry cookies. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.