Preheat the oven to 400 degrees. Line a sheet pan with parchment paper or a silicone baking mat.
In the bowl of a food processor fitted with a metal blade, place the flour, oats, sugar, baking powder, and salt. Pulse a few times until the ingredients are mixed and the oats are broken up a bit. Add the butter cubes and pulse until you have crumbs. Transfer this mixture to a small mixing bowl.
Add the cream, strawberries, and vanilla. Fold gently just until combined.
Scoop the dough into eight mounds on the prepared baking sheet. Bake for 15 to 20 minutes or until golden brown and cooked through. Remove the cookies to a wire rack immediately. Cool slightly and serve.
Go big or not. This recipe makes 8 jumbo-sized strawberry cookies. Feel free to make them smaller in size if you prefer.Don't let the cookies get soggy. Immediately remove the cookies to a wire rack to cool. Due to the very moist nature of the strawberries, if you let them sit on the hot pan, they will go soggy. To freeze baked cookies: Cool the cookies completely on the wire rack before transferring to an airtight container or ziptop freezer bag. Freeze for up to 2 months. To serve: thaw at room temperature in the wrappings before serving.