Preheat your oven to 350°F (175°C).

Lightly grease a 12-cup muffin tin or line with nonstick spray.

In a large bowl, cream the softened butter and granulated sugar until light and fluffy (about 2–3 minutes).

Beat in the egg and vanilla until combined.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add the dry mix to the wet ingredients and beat on low until a soft dough forms.

Portion dough into heaping tablespoons (about 1.5 tbsp) and roll into balls.

Place them in the muffin tin—two balls per cup for fuller walls, or one larger ball for a thinner shell.

Press an indentation in the center, creating a shallow well.

Optional: chill the tray in the fridge for 10 minutes.

Bake for 12–14 minutes, until edges are lightly golden.

Allow cookie cups to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

In a bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.

In a separate chilled bowl, whip the heavy cream to medium-stiff peaks.

Fold about a third of the whipped cream into the cream cheese to loosen it, then fold in the remaining whipped cream gently until light and airy.

Fold in the diced strawberries.

Spoon or pipe the filling into cooled cookie cups.

Brush halved strawberries with warmed jam and place on top of each cup.

Chill for at least 20–30 minutes before serving.