Prepare your strawberry element: crush freeze-dried strawberries into a fine powder or small bits, or ensure your jam is thick, or reduce fresh/frozen strawberries with sugar until very thick and cooled.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside the dry ingredients.

In a large mixing bowl, beat softened butter and cream cheese with an electric mixer until smooth and creamy for 2-3 minutes.

Gradually add granulated and light brown sugar to the butter and cream cheese mixture, beating until light and fluffy for 2-3 minutes.

Beat in the egg until just combined, then stir in the vanilla extract, scraping down the sides of the bowl as needed.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined without overmixing.

Gently fold in the prepared strawberries and optional white chocolate chips until evenly distributed.

Cover the dough and refrigerate for 30 minutes to an hour to prevent spreading (optional but recommended).

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.

Bake for 10-12 minutes until the edges are lightly golden and centers are just set; they will continue to set as they cool.

Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.