Preheat your oven to 350°F (175°C). Gather all your ingredients.

Cream together ½ cup of softened butter and 1 cup of sugar until light and fluffy, about 3-5 minutes. Add 2 eggs and 1 teaspoon of vanilla extract, mixing well.

In a separate bowl, whisk together 2 cups of flour and 1 teaspoon of baking powder until combined.

Gradually fold the dry ingredients into the wet mixture using a spatula until just combined.

Chop strawberries into small pieces and gently fold them into the cookie dough.

Using a cookie scoop, portion out the dough onto prepared baking sheets, leaving space between each scoop.

Sprinkle the strawberry crunch topping generously over each cookie before baking.

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

Let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.