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Lightly crush the freeze-dried strawberries into small pieces (not a fine powder). Set aside.
In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy (about 2–3 minutes).
Mix in the egg, egg yolk, vanilla extract, and almond extract until fully combined.
In a separate bowl, whisk together the flour, salt, baking powder, and baking soda.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Gently fold in the white chocolate chips and crushed freeze-dried strawberries.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop dough into balls (about 2 tablespoons each) and place them on the baking sheet, leaving space between each.
Bake for 10–12 minutes, or until the edges are set but the centers still look slightly underdone.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.