Cream together softened butter, granulated sugar, and brown sugar for about 3 minutes until light and fluffy.

Add one egg at a time, mixing well, then add vanilla extract until fully combined.

In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

Gradually add dry mixture into wet ingredients, mixing on low until just combined.

Fold in lemon zest, chopped strawberries, and lemonade concentrate until evenly distributed.

Cover and refrigerate the dough for at least 30 minutes.

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

Scoop dough onto baking sheets, spacing approximately 1.5 inches apart, and bake for 10-12 minutes.

Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.