Preheat oven to 400°F (200°C).

Beat cream cheese, sugar, and strawberry jam until blended and smooth.

Gently fold in the whipped heavy cream.

Add red food coloring, if desired, for a deeper color.

Refrigerate the berry cream filling to chill.

In a separate bowl, whisk together sugar, flour, and salt.

Stir in the egg whites and vanilla extract until the mixture is smooth.

Whisk in the melted and cooled butter until fully blended into the batter.

Line baking sheets with parchment paper.

Drop batter by 1-1/2 teaspoonfuls onto the prepared baking sheets, spacing them 4 inches apart.

Bake until the edges are lightly browned, about 5-8 minutes.

Loosen each cookie from the parchment paper.

Carefully curl the warm cookie around a wooden spoon handle to shape it into a snap.

Press lightly to seal the edges and hold until set, about 20 seconds.

Transfer the shaped cookies to waxed paper to cool completely.

Repeat the baking and shaping process with the remaining cookie batter. If cookies become too cool to shape, return to oven for 1 minute to soften.

Just before serving, spoon the chilled berry cream filling into the cookie shells.

Alternatively, pipe the filling using a pastry bag fitted with a star tip.

After filling the shells, dip the ends of the cookies into chopped fresh strawberries, if desired.

Refrigerate any leftover filled cookies to maintain freshness.