Preheat your oven to 425°F (220°C) and line two cookie sheets with parchment paper.

In a large mixing bowl, whisk together the all-purpose baking mix and granulated sugar until well blended.

Pour in the half and half and melted salted butter into the flour mixture, mixing gently until a cohesive dough forms.

Fold in the chopped strawberries and white chocolate chips, mixing just until combined.

Using a medium cookie scoop, place 12 portions of dough onto each prepared cookie sheet, spaced apart.

Sprinkle coarse raw cane sugar on top of each dough ball, if desired.

Bake for 8-10 minutes until lightly golden on top and set around the edges.

Allow cookies to cool on the sheets for 5 minutes before transferring to a wire rack.

Prepare an optional glaze by mixing powdered sugar with remaining half and half, then drizzle over cooled cookies.