Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat.

In a large mixing bowl, cream together the softened unsalted butter with both the granulated and brown sugars until the mixture is light and fluffy, about 2-3 minutes using a hand mixer.

Add the egg and vanilla extract to the butter mixture, beating on medium speed until fully combined and smooth.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.

Gently fold in the white chocolate chips. If using freeze-dried strawberries, crush them slightly and fold them in to distribute the pink color throughout the dough.

Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 10-12 minutes, or until the edges are a very light golden brown but the centers still look slightly soft.

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.