Start by creaming softened butter, brown sugar and granulated sugar together in your stand mixer. Beat on medium speed for around 2 minutes, until the mixture is light, fluffy, and creamy.

Next, crack in the egg and add vanilla extract. Continue mixing until everything is fully combined and the mixture turns smooth and creamy.

Whisk the flour, cornstarch, baking powder, and salt together in another bowl. Slowly add this dry mix to the wet ingredients and stir until just blended.

Wrap the dough in plastic wrap and refrigerate for at least an hour, or up to 1 day. 

Set the oven to 350°F (175°C) and cover your baking sheets with parchment paper for a hassle-free cleanup.

Once the dough is chilled, scoop it into 1-inch balls using a cookie scoop or tablespoon. Set the dough balls 2 inches apart on the baking sheets. Gently flatten each ball using your fingers or a spoon, just enough to shape them slightly.

Bake for 10 to 12 minutes, until the edges are golden and the centers are firm and set. Keep an eye on them to avoid overbaking, and check that the edges are lightly crisp while the middle stays soft.

After 5 minutes on the baking sheet, transfer the cookies to a wire rack to cool entirely.

To prepare the frosting, blend softened cream cheese and butter in a medium bowl until smooth and luscious.

Slowly incorporate the powdered sugar and vanilla, mixing until the mixture is fluffy and well combined.

For the strawberry topping, dice fresh strawberries and toss them with honey and lemon juice. Let them sit for 10 minutes to release their juices, then drain off the excess liquid to avoid soggy cookies.

After the cookies cool, lavish each one with a thick layer of cream cheese frosting.

Garnish with a generous scoop of the strawberry mixture and savor every bite!