Preheat oven to 350°F.
Combine butter and sugar in stand mixer; mix on speed 2 for 2 minutes.
Add eggs, one at a time, until combined.
Add vanilla extract, mixing until blended.
Add baking powder, salt, and flour, mixing until combined.
Chop strawberries into a medium dice.
Add strawberries (and any dust that accumulates on the cutting board) and white chocolate chips, stirring until evenly distributed.
Divide dough in half.
Shape each half into 10″ x 3″ rectangle, using floured hands.
Set each loaf 2″ apart on a parchment paper-lined baking sheet.
Bake for 30 minutes or until the dough is set.
Leaving the oven on, remove the biscotti loaves and cool for 15 minutes on the baking sheet.
Using a butcher knife, cut the loaves into slices, 3/4″ thick.
Place slices on baking sheet with the cut sides down; bake for 8 to 9 minutes.
Turn over slices, and bake for 8 to 9 minutes more.
Remove biscotti from oven, and allow to cool completely on a cooling rack.