• In a medium bowl, whisk together the gluten-free flour, salt, and baking soda. Set the dry ingredients aside.
• Place the strawberries and 2 tablespoons of granulated sugar in a small saucepan over medium heat. Cook, stirring often, until the berries break down, about 10 minutes. Remove from heat and let cool.
• Place the butter and remaining granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or use a hand mixer), and beat on medium-high speed until light and fluffy, about 3 minutes, scraping down the bowl as needed.
• Add the egg and vanilla, and mix until combined. Add the dry ingredients and mix on low speed until just combined.
• Chill the dough for 1 hour. While the dough chills, prepare the cream cheese filling.
• Preheat the oven to 375°F (190°C).
• Scoop the cookie dough into 1-inch balls and place them about 2 inches apart on an insulated cookie sheet.
• Use your thumb to press an indentation into the center of each dough ball, creating a well for the cream cheese filling. Spoon about 1 ½ teaspoons of the cream cheese mixture into each indentation.
• Bake for 6–8 minutes, rotating the baking sheet halfway through. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Cream Cheese Filling

• In a medium bowl, mix together the cream cheese, granulated sugar, vanilla extract, and salt until smooth and well combined. Set aside at room temperature.