Preheat oven to 350F. Line baking sheets with parchment paper or silicone baking mats.
In a small bowl, combine the strawberries and lemon juice; set aside.
In a medium mixing bowl, whisk together 1 ½ cups flour, baking powder, and salt; set aside.
In a large mixing bowl, beat the unsalted butter and cream cheese together with an electric mixer on medium speed until light and fluffy. Add the sugar, egg, and vanilla and mix well.
Add the flour mixture to the wet mixture and beat just until combined. Stir in the white chocolate chunks.
Drain the lemon juice from the strawberries. Add2 tablespoons of flour to the strawberries and toss with a fork until the strawberries are coated. Gently fold the strawberries into the cookie dough.
Scoop the cookie dough onto the prepared cookie sheets to form 1 ½ to 2-inch cookie dough balls, leaving at least 1 inch of space between each cookie.
Bake the cookies at 350F for 12-14 minutes until set and the edges are beginning to brown.
Cool the cookies on the cookie sheets for 2 minutes, then transfer to a wire cooling rack to cool to room temperature.