1-Prepare the cookie dough: Cream softened butter with brown and granulated sugars for 2 minutes until fluffy, then mix in egg yolk and vanilla. In another bowl, whisk flour, baking soda, and salt; gradually add to the wet mixture, stirring just until combined, then gently fold in 1/3 cup finely chopped fresh strawberries.

2-Chill the dough: Scoop dough into 6 equal portions (about 2 tablespoons each), roll into balls, place on a parchment-lined baking sheet, and refrigerate for at least 15 minutes to prevent spreading.

3-Bake the cookies: Preheat oven to 350°F. Bake chilled dough balls for 12–14 minutes until edges are golden and centers still look slightly soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

4-Make the cream cheese frosting: Beat 4 ounces of room-temperature cream cheese until smooth, then add 1/2 cup sifted powdered sugar and 2 tablespoons heavy cream, and beat on medium speed until light and fluffy.

5-Assemble the cookies: Once cookies are completely cool, spread or pipe a generous amount of cream cheese frosting on top. Add a small dollop of strawberry jam, press a few fresh strawberry pieces into the frosting, and finish with a sprinkle of graham cracker crumbs.