Preheat your oven to 350°F (175°C).
In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy.
Beat in the eggs one at a time, followed by the vanilla and almond extracts.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pudding mix.
Gradually add the dry mixture to the wet mixture, mixing until just combined.
Gently fold in the white chocolate chips and diced strawberries until evenly distributed.
Drop heaping tablespoonfuls of dough onto lined baking sheets, leaving space between each cookie.
Bake for 10-12 minutes or until the edges are golden but the centers are still soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to wire racks.
