1. In a small bowl, beat the cream cheese and powdered sugar until smooth. Scoop 12 small portions onto a lined plate or tray, then freeze until firm.

2. In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.

3. Add the egg and vanilla extract, then mix until fully combined.

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

5. Gradually add the dry ingredients to the wet mixture and stir just until a soft dough forms.

6. Fold in the crushed freeze-dried strawberries and white chocolate chips.

7. Cover the dough and chill for 30 minutes.

8. Preheat the oven to 350°F and line a baking sheet with parchment paper.

9. Scoop about 2 tablespoons of dough and flatten it slightly in your hand.

10. Place one frozen cream cheese portion in the center, top with a little more dough, and seal the edges completely.

11. Roll gently into a ball and place on the prepared baking sheet, leaving space between each cookie.

12. Bake for 12 to 14 minutes, or until the edges are lightly set and the tops look soft but no longer wet.

13. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack.

14. Serve slightly chilled or at room temperature.