In a medium bowl, beat the softened cream cheese with a hand mixer on medium speed for about 2 minutes until completely smooth with no lumps.

Add the powdered sugar and vanilla extract. Beat again for about 30 seconds until fully combined and fluffy.

Fold in the finely diced fresh strawberries and optional jam, carefully mixing until combined.

Cover the bowl and refrigerate the filling for at least 15 minutes.

Preheat your oven to 400 degrees F (205 degrees C) and line a baking sheet with parchment paper.

In a large bowl, whisk together flour, baking powder, sugar, and salt until combined.

Add the cold cubed butter and work into the flour until it resembles coarse crumbs.

Pour in the cold milk or buttermilk and stir gently until the dough just comes together.

Turn the dough out onto a floured surface and gently fold it to bring it together. Pat or roll it to about half an inch thick.

Cut circles from the dough using a 3-inch round cutter.

Check that the edges of each circle are even in thickness.

Remove the strawberry cream filling from the refrigerator and place about 1.5 tablespoons of filling in the center of each dough circle.

Lift the edges of the dough to enclose the filling and pinch the seams together firmly.

Roll the sealed bomb gently between your palms into a round ball and place seam-side down on the baking sheet.

Brush the top of each biscuit bomb with melted butter.

Sprinkle the mixture of granulated sugar and cinnamon over each bomb.

Bake for 12 to 14 minutes until golden brown.

Let them cool on the pan for 5 minutes before serving.