Prep the oven and pans. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. This helps the cookies keep their shape and prevents sticking.

Make the streusel. In a bowl, whisk flour, sugar, crushed freeze-dried strawberries, cinnamon, and salt. Pour in melted butter and stir with a fork until clumps form. Chill the bowl in the fridge while you make the dough so the crumbs firm up.

Mac­erate the strawberries. Toss diced strawberries with sugar, lemon juice, and cornstarch. Set aside to release a little juice and thicken slightly.

Cream the butter and sugar. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 2 minutes. Add the egg and vanilla and beat until smooth.

Combine dry ingredients. Whisk flour, baking powder, baking soda, and salt in a separate bowl.

Bring the dough together. Add half the dry mix to the butter mixture, then the milk, then the rest of the dry mix. Mix just until combined. The dough should be soft and slightly sticky.

Portion and flatten. Scoop 2-tablespoon mounds (about 35–40 g each) onto the sheets, spacing about 2 inches apart. Gently flatten into thick discs and press a shallow well in the center with your thumb.

Add the strawberry layer. Spoon about 1 to 1 1/2 teaspoons of the strawberry mixture into each well. Avoid excess liquid; drain off any pooled juices first.

Top with streusel. Generously sprinkle chilled streusel over each cookie, pressing lightly so it sticks. Aim to cover the berries and some of the dough for a classic crumb look.

Bake. Bake 11–13 minutes, rotating the pans halfway. The edges should look set and lightly golden, and the streusel should look dry and crisp. Do not overbake; the centers should remain soft.

Cool and finish. Let cookies cool on the sheet for 5 minutes, then move to a rack. Dust with powdered sugar or drizzle with melted white chocolate once fully cool, if you like.