Preheat the oven to 325°F (165°C). Line two large baking sheets with parchment paper and set them aside.

In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld electric mixer), combine the butter, granulated sugar, and brown sugar. Beat on medium speed for about 3 minutes, until the mixture is light and fluffy. Scrape down the sides and bottom of the bowl as needed. Add the vanilla extract and mix to combine.

Reduce the mixer speed to medium-low and add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed.

Lower the mixer speed to the lowest setting and gradually add the flour mixture, mixing just until combined. Gently fold in the white chocolate chips and freeze-dried strawberries until evenly distributed.

Using a large spring-loaded cookie scoop, portion out 3-tablespoon (75 g) mounds of dough. Roll each portion into a ball and place it on the prepared baking sheet with the side containing the most visible white chocolate chips and strawberry pieces facing up (for the best presentation). Leave about 2 inches of space between each cookie.

Bake one sheet at a time for 12–13 minutes, or until the edges are lightly golden and the centers remain soft.

Remove the cookies from the oven. While still warm, use a spatula to gently reshape any edges that may have spread, creating perfectly round cookies.

If desired, press a few additional white chocolate chips onto the tops of the cookies for an extra touch. Let the cookies cool on the baking sheet, placed on a wire rack, for 20 minutes before serving or transferring.