• Preheat the oven to 350 F and line pans with parchment paper.
• Squeeze fresh lemon juice over chopped strawberries, drain them after a few minutes.
• Mix 1¼ cup all-purpose flour, salt, and baking powder and set aside.
• Beat butter with sugar and cream cheese until it’s light and fluffy.
• Add egg and vanilla and mix well.
• Gradually add flour mixture and mix until it’s well combined. Stir in the white chocolate.
• Coat the strawberries with 1-2 tablespoon flour, gently mixing until all the strawberries are coated with thin layer of flour and then stir them gently fold them into the batter.
• Using a cookie scoop or spoon, drop a heaping tablespoon of batter onto pan leaving an inch space between.
• Sprinkle the cookies with sanding sugar if desired.
• Bake for 13-15 minutes( until the edges become golden brown).
• Let them cool a few minutes in the pan then transfer them to wire racks to cool completely.

Gluten Free

• Substitute a gluten-free flour mix.