1. Preheat the oven to 350°F and line two baking sheets with parchment paper.

2. Whisk together the flour, baking powder, and salt in a medium bowl.

3. In a large mixing bowl, beat the butter and granulated sugar until light and fluffy.

4. Mix in the egg, lemon zest, lemon juice, and vanilla extract until smooth.

5. Gradually add the dry ingredients to the wet ingredients and mix just until a soft dough forms.

6. Chill the dough for 30 minutes to make it easier to scoop and help the cookies keep their shape.

7. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

8. Bake for 9 to 11 minutes, or until the edges are set and the tops look pale and soft.

9. Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

10. Beat the cream cheese until smooth, then mix in the powdered sugar, strawberry preserves, and crushed freeze-dried strawberries until fluffy.

11. Match the cooled cookies into pairs of similar size.

12. Spread or pipe filling onto the flat side of half the cookies, then top with the remaining cookies to make sandwiches.

13. Chill for 20 to 30 minutes before serving for the neatest finish.