In a small mixing bowl, combine the chopped strawberries and lemon juice, and set aside.
Sift together the all-purpose flour, baking powder and salt. Set it aside.
Using either a stand mixer, or a medium size mixing bowl and handheld mixer on medium-high speed, cream together the softened butter and the softened cream cheese for 1 ½ to 2 minutes. Using a silicone spatula, scrape down the sides of the mixing bowl.
Add the granulated sugar, and continue to mix on medium-high for another 1 - 1 ½ minutes.
Reduce the mixer speed to low. Add the vanilla extract, and add the eggs one at a time, mixing well after each egg.
Keep the mixer on low speed and slowly add the sifted flour mixture ½ cup at a time.
Continue mixing on low, add the white chocolate baking chips. Mix just until the ingredients are well incorporated.
Drain the lemon juice from the chopped strawberries, and sprinkle the 2 tablespoons of flour over the strawberries. Stir to coat the berries. Shake off and discard any excess flour.
Carefully fold the coated strawberries into the cookie dough. Chill the dough covered in the refrigerator for 10 minutes
Using a 1- 1 ½ tablespoon cookie scoop, scoop out the dough, and space the dough balls 2 inches apart. Bake for 13-15 minutes, just until the edges of the cookies are golden. Allow the cookies to rest on the cookie sheet for 5 minutes before moving them to a cooling rack. Allow the cookies to completely cool.
Storage:Because the strawberry cream cheese cookies are soft, they are best kept refrigerated in an airtight container for up to 3 days. Not only will this preserve them longer, it will also keep these soft cookies intact and keep the strawberries tasting fresh!Tips:
Use fresh strawberries when they are in season. While frozen strawberries are an option for cooler months, they tend to hold more water and may make the dough sticky.
The cream cheese and the butter should be at room temperature, NOT melted. This will help preserve the shape of the cookies and prevent them from spreading too much during baking.
Strawberries should be finely chopped into small pieces so that they can easily fit into the cookies.
For easy clean-up, line your baking sheet with parchment paper or aluminum foil. This way there is no need to spray the baking sheet with non-stick spray.
To prevent the cookie from spreading, place the shaped cookie dough balls (on the cookie sheet) in the freezer for 10 minutes before baking.