Combine the strawberry powder, baking soda, salt, and flour in a big bowl. Mix well for uniform distribution of flavours while eliminating any clumping.

Beat the cream cheese and butter together until thick and velvety. When the mixture becomes pale and airy, add the sugar and beat again. Add the egg, almond extract, and vanilla extract for a decadent touch.

Mix the dry ingredients with the liquid ingredients slowly while stirring, just until a soft dough forms. Refrigerate the dough for 20 minutes to firm it up, ensuring a smoother rolling and cutting process without any sticking issues.

Spread flour onto a surface and roll out the dough until it is about ¼ inch thick. Using a heart-shaped cookie cutter and cut the dough into cookies. Spread them out by placing them on a parchment-lined tray with some space between each.

Place the cookie tray into the oven after preheating it to 180°C (350°F). Bake until the cookies' edges are just beginning to turn brown. The cookies should feel firm but not hard. Give them five minutes to cool.

Melt the white chocolate to perfection and drizzle it over the cookies, or dip half for an extra treat. Sprinkle the remaining strawberry powder and allow them to set before serving; the drizzle elevates the dish with taste and style.