Preheat the oven to 425℉. Line two cookie sheets with parchment paper and set aside.

In a large mixing bowl, whisk together the baking mix and sugar.

Add the half and half and melted butter. Stir with a spatula or wooden spoon until a soft dough forms.

Gently stir in the chopped strawberries and white chocolate chips just until incorporated in. Ripe strawberries can easily bleed red into the batter so mix very gently to avoid this.

Use a medium cookie scoop, or 1½ tablespoons, to scoop out the cookie batter and place 12 per cookie sheet. Sprinkle the tops of each cookie with raw cane sugar (if wanted).

Bake for 8-10 minutes or until the edges are set and the tops are very lightly golden brown.

Remove from the oven and allow the cookies to cool on the warm baking sheet for 5 minutes before removing them to a cooling rack to cool completely before glazing.

Make The Glaze: Stir together the powdered sugar and half and half until desired consistency is achieved. Start with 1 tablespoon half and half and add more as needed. Use a fork to drizzle the glaze over top the cooled cookies.