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

In a medium bowl, whisk together 1.5 cups of all-purpose flour, 1 teaspoon of baking soda, and a pinch of salt.

In a large mixing bowl, cream together 0.5 cups of softened unsalted butter, 0.5 cups of granulated sugar, and 0.5 cups of brown sugar until light and fluffy.

Beat in 1 large egg, 1 teaspoon of vanilla extract, the zest of one lemon, and 2 tablespoons of fresh lemon juice into the mixture.

Gradually mix the flour mixture into the creamy base until just combined.

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

Drop rounded tablespoons of the cookie dough onto the prepared baking sheets, spaced about 2 inches apart.

Bake for 10-12 minutes or until edges are lightly golden and centers appear set.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.