#### For the Strawberry Jam

1. Puree the strawberries in a food processor and transfer to a large pot.
2. Mix in the sugar and vanilla.
3. Cook the strawberry puree over medium-low heat for 20-25 minutes until it thickens to a jam-like consistency (about 1 cup). Let it cool completely.

#### For the Shortbread Cookies

1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. In a large bowl, cream the butter and granulated sugar with an electric mixer on high speed until fluffy, about 2-3 minutes.
3. Add the egg yolk and vanilla, and mix on medium-high speed until pale and fluffy, about 1-2 minutes.
4. Add the dry ingredients to the wet ingredients and mix on low speed until combined.
5. Scoop the dough into 1-tablespoon portions, roll into balls, and press with a ¼ teaspoon to create an indent.
6. Chill the dough on a parchment-lined baking sheet for 1 hour.
7. Preheat the oven to 350°F 15 minutes before baking.
8. Bake 12 cookies at a time on a parchment-lined baking sheet for 9-10 minutes.
9. After baking, use a small round cookie cutter to reshape the cookies and press the centers again with a ½ teaspoon. Cool on a wire rack.

#### For the Strawberry Cheesecake Filling

1. In a small bowl, beat the cream cheese with an electric mixer on high speed until light and fluffy, about 1-2 minutes.
2. Sift in the powdered sugar and mix on medium-low speed until combined.
3. Crush the freeze-dried strawberries into a powder using a rolling pin and add to the cream cheese mixture. Mix on low speed until combined.
4. Transfer the filling to a piping bag fitted with a small decorative tip.

#### Assembling the Cookies

1. Once the cookies are completely cooled, spoon about 1 teaspoon of strawberry jam into the center of each cookie.
2. Pipe about 1 teaspoon of cheesecake filling on top of the jam.
3. Optionally, sprinkle with crushed freeze-dried strawberries and serve!