Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a small bowl, toss diced strawberries with lemon juice and 1 teaspoon of sugar; set aside to macerate.

In a large bowl, cream together softened butter and granulated sugar until light and fluffy.

Beat in the egg and vanilla extract until well combined.

Whisk together flour, baking powder, and salt in a separate bowl.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Gently fold in the macerated strawberries (drained of excess liquid) and white chocolate chips.

Drop rounded tablespoons of dough onto the prepared baking sheet, spaced 2 inches apart.

Bake for 10 to 12 minutes or until edges are lightly golden.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.