Preheat oven to 350°F (175°C) and line two baking sheets with parchment. Beat butter and cream cheese until smooth, add sugar and beat until pale and fluffy, about 2 minutes. Beat in egg and vanilla.

In a separate bowl, whisk flour, baking soda, and salt for 30 seconds.

Fold dry ingredients into wet mixture until just combined. Fold in crushed strawberries gently. Cover and refrigerate dough 1 hour until firm.

Scoop 1 1/2-tablespoon mounds onto sheets, spacing 2 inches apart. Bake 10 to 12 minutes, until edges are set and centers look slightly underdone. Cool on sheets 5 minutes, then transfer to a rack.