In a large mixing bowl, add your butter and sugar and cream them together with a hand mixer for a couple minutes. Add in your egg and vanilla and lightly blend it together again.
To the same mixing bowl, add your dry ingredients (flour, cornstarch, baking soda and salt) and stir everything together till you have one consistent, thick cookie dough.
Add your freeze dried strawberries and white chocolate chips and fold them into your batter.
Scoop your cookie dough onto your pans with a small cookie scoop, evenly spaced apart (at most 12 cookies per pan).
Let the cookies cool for about 10 minutes on the pan, and then transfer them to a cooling rack till they are cooled entirely.
Stored in an airtight container, this cookies taste best within a week.