Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract, mixing until smooth.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
Gently fold in the white chocolate and freeze-dried strawberries.
Scoop around one tablespoon of dough for each cookie and roll slightly to smooth. Place onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 9–12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will firm up as they cool. Five minutes through you can take them out and add more crushed strawberries to the top and place back in the oven for the remaining time. If you do this from the start the strawberries will burn.
Let cookies cool on the baking sheet for 2-5 minutes, then transfer to a wire rack to cool completely
If you want extra gooey cookies, press a few white chocolate chips on top right after baking!