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

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

In a separate mixing bowl, beat together ¾ cup of unsalted butter, ½ cup of granulated sugar, and ½ cup of packed light brown sugar using an electric mixer for about 3 minutes.

Mix in 1 teaspoon of pure vanilla extract until fully incorporated.

Add in two large eggs, one at a time, mixing well after each addition.

Gradually incorporate the dry flour mixture into the wet ingredients, mixing until just combined.

Gently fold in 1 cup of white chocolate chips and 1 cup of freeze-dried strawberries until evenly distributed.

Using a 3-tablespoon cookie scoop, portion out the dough onto your prepared baking sheets, leaving about 2 inches of space between each scoop.

Place the baking sheets in the oven and bake for 12 to 13 minutes until the edges are golden brown and the centers remain soft.

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