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

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.

In a large mixing bowl, cream the softened unsalted butter with the granulated and brown sugars using an electric mixer on medium speed for about 3 minutes until light and fluffy.

Add the egg, vanilla extract, lemon zest, and lemon juice to the butter-sugar mixture and mix on low speed until just combined.

Gradually integrate the dry mixture into the wet mixture, stirring gently until just combined.

Gently fold in the chopped fresh strawberries using a spatula.

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about two inches apart.

Bake for 10-12 minutes until the edges are lightly golden, then cool on the baking sheet for 5 minutes.

Transfer the cookies to wire racks to cool completely.