For the Donut Holes:

1. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
2. Open the can of refrigerated biscuit dough and separate the biscuits. Roll each biscuit into a ball using your hands.
3. Carefully drop the dough balls into the hot oil and fry in batches, about 2-3 minutes per side, until golden brown and cooked through.
4. Remove the donut holes from the oil and place them on a paper towel-lined plate to drain excess oil.

For the Strawberry Cheesecake Filling:

1. Beat the softened cream cheese, powdered sugar, and vanilla extract in a medium bowl until smooth and fluffy.
2. Add the strawberry jam or puree, mixing until well combined.
3. Gently fold in the finely chopped fresh strawberries.
4. Transfer the filling into a piping bag or a plastic sandwich bag with the tip cut off.

Assembling the Donut Holes:

1. Once the donut holes have cooled slightly, use a sharp knife or skewer to create a small hole in the center of each donut hole.
2. Pipe the strawberry cheesecake filling into each donut hole.
3. Optionally, roll the stuffed donut holes in powdered sugar for an extra sweet touch.
4. Serve immediately or store in an airtight container for up to 2 days.