Preheat your oven to 350°F and grease a 9x9 baking pan with vegetable oil. Mix together the flour, baking powder, and salt in a small bowl, then set aside. This keeps your dry ingredients from clumping up later.

Cream the softened butter and sugar together until it's pale and fluffy, about 2 minutes of beating. Add your eggs one at a time, then pour in the vanilla extract and mix well. I always scrape down the sides here to make sure everything blends evenly.

Add your flour mixture to the wet ingredients in two parts, alternating with the milk. Mix until just combined—don't overmix or your blondies get tough and dense. Stop as soon as you see no white flour streaks.

Fold in the white chocolate chips and chopped strawberries gently using a spatula. Pour the batter into your prepared pan and smooth the top. Sprinkle shredded white chocolate on top if you want extra richness.

Bake for 25 minutes until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. The edges should be light golden but not dark. Mine always sticks a little to the pan and that's completely fine.

Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Resist cutting into them right away—I know it's hard because they smell incredible, but they need this time to set properly.