1. Line a baking sheet with parchment paper and set aside. Preheat the oven to 350°F (175°C).

2. Wash, hull, and finely dice the strawberries. Spread them on paper towels and gently pat very dry so they don’t add excess moisture to the dough.

3. In a large mixing bowl, beat the softened butter and cream cheese together until smooth, creamy, and lump free.

4. Add the granulated sugar and light brown sugar and beat until the mixture is pale, fluffy, and well combined.

5. Beat in the egg, vanilla extract, and almond extract (if using) just until smooth; don’t overmix at this stage.

6. In a separate bowl, whisk together the all purpose flour, cornstarch, baking powder, baking soda, and fine sea salt until evenly combined.

7. Add the dry ingredients to the wet ingredients and mix on low speed or by hand until just combined and no streaks of flour remain. The dough will be thick and soft.

8. Gently fold in the dried diced strawberries and white chocolate chips with a spatula, being careful not to mash the berries.

9. If the dough feels very soft or sticky, chill it in the refrigerator for 20–30 minutes to help the cookies bake up thick.

10. Scoop the dough into heaping tablespoon portions or use a small cookie scoop, placing the mounds of dough about 2 inches apart on the prepared baking sheet.

11. Bake for 11–13 minutes, or until the edges are set and just lightly golden while the centers still look slightly underbaked.

12. Allow the cookies to cool on the baking sheet for 5–10 minutes, then transfer them to a wire rack to cool completely.

13. Once the cookies are cool, melt the chopped white chocolate in short bursts in the microwave or over a double boiler, stirring until smooth.

14. Drizzle the melted white chocolate over the cooled cookies in thin lines, then let the drizzle set before serving or storing.