Preheat the oven to 350°F
In a small mixing bowl, combine the chopped strawberries and lemon juice then set aside.
Sift together the 1 ¾ cup all-purpose flour, baking powder and salt. Set it aside.
Using either a stand mixer, or a medium-sized 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 to 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 to 1 ½ tablespoon cookie scoop, scoop out the dough, and space the dough balls 2 inches apart. Bake for 13 to 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 cool completely.