Preheat your oven to 350 F and line your baking sheets with parchment paper.

In a small bowl, pour the fresh lemon juice over the chopped strawberries. Let them sit for three minutes, then drain the juice away.

In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.

Using an electric mixer, beat the softened butter, cream cheese, and sugar together until the mixture is light and fluffy.

Add the egg and vanilla extract to the cream cheese mixture and mix well until fully combined.

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

Fold in the chopped white chocolate by hand.

Sprinkle the drained strawberries with 1 to 2 tablespoons of flour. Toss them gently until coated, then fold them very carefully into the cookie dough.

Drop heaping tablespoons of dough onto the prepared baking sheets, leaving about an inch of space between each.

Place the baking sheets in the refrigerator for 5 to 10 minutes to chill the dough before baking.

If desired, sprinkle the tops lightly with sanding sugar.

Bake for 13 to 15 minutes or until the edges are just starting to turn golden brown.

Allow the cookies to cool on the pan for five minutes before transferring them to a wire rack to cool completely.