In a large mixing bowl, beat the softened butter and cream cheese until light and fluffy.

Gradually add the sugar while mixing, then beat in the eggs one at a time. Add vanilla extract and mix well.

In a separate bowl, whisk together the flour, baking powder, and salt.

Slowly incorporate the dry ingredients into the wet mixture until just combined. Do not overmix.

Gently fold in the chopped fresh strawberries, ensuring even distribution.

If using chocolate chips for a flavor twist, fold them in as well.

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

Scoop tablespoon-sized portions of dough onto the prepared baking sheets, leaving space between each cookie.

Bake for 12-15 minutes, or until the edges are lightly golden.

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

Serve with tea or coffee, or crumble over vanilla ice cream for a decadent sundae.

Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.