In a food processor, combine sugar and butter until incorporated.
Add vanilla, egg, and water until smooth, scraping down the sides as needed.
Add strawberries, flour, cornstarch, baking powder and salt.
Pulse until a dough forms.
Flatten into a disc, and wrap in plastic wrap. Refrigerate for at least 45 minutes.
Preheat the oven to 350F. Line 2 trays with baking paper.
Roll dough out on a floured surface to 1/8th inch thickness (if they are too thick, the dough will crack when shaping.
Using a 3-inch circular cookie cutter, cut out circles, setting them aside. Repeat with remaining dough.
Use a pastry brush to brush the egg on the dough.
Place a small piece of freeze dried strawberry in the center, and top with 1 tsp cream cheese.
Fold the dough into a triangle, pinching the corners tightly.
Brush with egg wash.
Bake for 12-14 minutes or until golden.
Transfer to a cooling rack.
Enjoy!