Preheat your oven to 350°F and line two baking sheets with parchment paper, spacing them so air can circulate around them during baking. This setup ensures you're ready to bake the moment your dough is prepared, preventing unnecessary delays that could affect texture.

In a medium bowl, whisk together the strawberry cake mix and baking powder until fully combined and no lumps remain. This ensures the leavening agent is evenly distributed throughout the dough, which gives you consistent rise and tender cookies.

In a separate bowl, whisk together the room-temperature eggs, vegetable oil, and vanilla extract until well combined and slightly emulsified. I prefer room-temperature eggs because they blend more smoothly into the oil, creating a better emulsion that leads to more tender cookies with superior texture.

Pour the wet ingredient mixture from Step 3 into the dry ingredients from Step 2, then stir gently until just combined—you want a thick, cohesive dough without overmixing. Once the dough forms, fold in the white chocolate chips until evenly distributed throughout. I like to reserve a small handful of white chocolate chips to press onto the tops of the scoops for a prettier presentation.

Using a cookie scoop or tablespoon, drop evenly-sized balls of dough onto your prepared baking sheets, leaving about 2 inches of space between each cookie so they have room to spread. Bake for 9-10 minutes, until the edges are set but the centers still look slightly underdone—they'll continue cooking from residual heat after removal, giving you soft, chewy centers.

Remove the baking sheets from the oven and let the cookies cool on the sheets for 10 minutes. This resting time allows them to set up enough to transfer without breaking, while still retaining that tender, cake-like texture. After 10 minutes, you can transfer them to a wire rack to cool completely or enjoy them warm.