Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In another bowl, cream butter and brown sugar until light and fluffy. Add egg and vanilla extract, mixing well.

Gradually mix in dry ingredients until just combined. Fold in strawberries and crispy rice cereal gently.

Drop dough onto baking sheets using a tablespoon or small scoop, spacing 2 inches apart. Optionally sprinkle with sugar-cinnamon topping.

Bake 12–15 minutes until edges are lightly golden. Cool 5 minutes on baking sheet, then transfer to wire racks.

Serve immediately or store in airtight container.