Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, cream together the softened unsalted butter and white sugar until light and fluffy.

Add the egg and vanilla extract to the creamed mixture and mix well until fully incorporated.

In a separate bowl, whisk together the gluten-free flour, cornstarch, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing gently until combined.

Fold in the chopped freeze-dried strawberries and white chocolate chips evenly into the cookie dough.

Scoop the dough onto the prepared baking sheets, leaving space between each cookie.

Bake for 10 to 12 minutes until the edges are lightly golden, and the centers remain soft.

Let the cookies cool on the sheets for 10 minutes before transferring them to a wire rack to cool completely.