In a large mixing bowl, combine the strawberry cake mix, eggs, and softened butter. Beat until the mixture is smooth and fully incorporated, ensuring no dry pockets of cake mix remain. Using a spatula, gently fold in the white chocolate chips and finely diced strawberries until evenly distributed throughout the dough. Cover the bowl and refrigerate the cookie dough while preparing the cheesecake filling.

In a separate mixing bowl, beat the cream cheese and powdered sugar together until smooth, creamy, and free of lumps. Line a baking sheet with parchment paper and spoon the cream cheese mixture onto the sheet in 1-tablespoon portions. Place the baking sheet in the freezer for approximately 1 hour, or until the portions are firm.

When ready to bake, preheat the oven to 350°F (175°C). Line a separate baking sheet with parchment paper. Scoop 2–3 tablespoon portions of the chilled cookie dough and place them onto the prepared baking sheet, spacing them evenly apart to allow for spreading.

Using the back of a spoon or your thumb, gently create an indentation in the center of each dough portion. Remove the frozen cream cheese portions from the freezer and place one portion into each indentation. Carefully fold the cookie dough around the filling, fully enclosing it and sealing the edges.

Bake the cookies for 13–16 minutes, or until the tops are set and lightly golden. The centers may appear slightly soft, which is expected. Remove the baking sheet from the oven and allow the cookies to cool on the pan for at least 15 minutes before transferring them to a wire rack to cool completely.