Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper.

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt.

In a separate bowl, cream together ½ cup of softened unsalted butter, ½ cup of granulated sugar, and ½ cup of light brown sugar for about 3 minutes until light and fluffy.

Add in 1 teaspoon of vanilla extract and mix to combine.

Incorporate 2 large eggs one at a time into the mixture, mixing well after each addition.

Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Then gently fold in 1 cup of white chocolate chips and ½ cup of freeze-dried strawberries.

Using a cookie scoop or spoon, portion out the dough and roll into balls. Place on the lined baking sheets, spacing them 2 inches apart.

Press a few extra white chocolate chips and strawberry pieces on top before baking.

Bake for about 12–13 minutes until the edges are golden brown and the center is soft.

Allow cookies to cool on the baking sheets for about 20 minutes before transferring to a wire rack to cool completely.