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

In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and a pinch of salt.

In a large mixing bowl, beat together ½ cup of softened unsalted butter with ½ cup of granulated sugar and ½ cup of brown sugar until light and fluffy.

Incorporate 1 large egg, 1 teaspoon of vanilla extract, the zest of 1 lemon, and 2 tablespoons of lemon juice into the creamed mixture, beating on low until combined.

Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined.

Gently fold in 1 cup of diced fresh strawberries into the cookie dough.

Drop heaping spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes.

Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.