In a medium saucepan, combine halved ripe strawberries with sugar and lemon juice. Cook over medium heat for 10–12 minutes until syrupy and thick. Remove from heat and set aside to cool.

In a mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Chill in the refrigerator for at least 10 minutes.

In a large bowl, whisk together melted butter, vegetable oil, eggs, sour cream, and milk until fully combined.

In another bowl, whisk together flour, baking powder, baking soda, salt, and granulated sugar until uniform. Fold the dry ingredients into the wet mixture until just combined.

Gently fold in the flour-coated chopped strawberries into the batter.

Preheat oven to 350°F (175°C) and line a muffin tin with paper liners. Divide the batter evenly among the liners, add cream cheese filling, top with more batter, and swirl in strawberry reduction. Bake for 20–25 minutes until golden.