Preheat the oven to 325°F. Line two large baking sheets with parchment paper and set them aside.
In a large bowl, whisk together the flour, baking soda, and salt. Set it aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine the butter and both sugars and beat on medium speed for about 3 minutes, until light and fluffy, scraping down the bottom and sides of the bowl as needed. Beat in the vanilla extract.
Reduce the mixer speed to medium-low and beat in the eggs, one at a time, beating well after each addition, and scraping down the sides and bottom of the bowl as needed.
Reduce the mixer speed to low and add the flour mixture, beating until just combined. Mix in the white chocolate chips and freeze-dried strawberries, just until evenly combined.
Using a large spring-loaded cookie scoop, scoop 3 tablespoons (75 g) of cookie dough and roll it into a ball. Place the dough ball on the prepared sheet, with the side up that has the most white chocolate chips and strawberry pieces showing.
Repeat with all dough, leaving 2 inches between each cookie.
Bake one sheet at a time for 12 to 13 minutes, or until golden at the edges but still soft in the middle.
Remove the cookies from the oven and, using a spatula, carefully tuck in any edges that may have spread too much while baking, creating a perfectly round cookie.
Press extra white chocolate chips on top, if desired. Cool cookies on the baking sheet, placed on a wire rack, for 20 minutes before serving/moving.
