Cream the butter and sugars together until light and fluffy.
Add the sourdough starter, egg yolk, vanilla extract, and almond extract and mix until combined.
Fold in the dry ingredients (baking soda, salt, and flour) until just combined.
Fold in the white chocolate and freeze dried strawberries.
Scoop the dough into large rounds and let rest/refrigerate for 4-24 hours.
Bake at 350°F for 10-12 minutes.
