Prep: Preheat oven to 350°F and prepare a cookie sheet by lining with parchment or coating with cooking spray. The cookies spread out quite a bit so it may be necessary to use more than one baking sheet or bake in batches.
Wet Ingredients: In a medium bowl, whisk together eggs, oil, vanilla, strawberry extract, and strawberry jam until fully combined.
Combine: Add cake mix to liquid ingredients and stir with a spatula or spoon until dough is almost fully combined. Add white chocolate chips, fresh strawberries, and dried strawberries and continue to combine until no cake mix is visible.
Portion: Scoop cookies with a greased cookie scoop and place 2-3 inches apart on the cookie sheet. It may be necessary to re-grease the scoop a few times.
Bake: Bake for 12-14 minutes, rotating halfway through. Cookies will be done when they are almost fully set on the edges and slightly golden on the bottom.
Store: Let cool for a couple of minutes on the cookie sheet before transferring to a wire rack to let cool completely. Store in an airtight container at room temperature for 3-4 days or in the freezer for up to 3 months.