Preheat your oven to 300°F (150°C).

In a medium bowl, combine granulated sugar, light brown sugar, flour, baking powder, and vanilla until crumbs form. Spread mixture onto a parchment-lined baking sheet and bake for 15-18 minutes until golden brown. Let cool completely.

In a small bowl, toss the diced strawberries with lemon juice and set aside.

In a mixing bowl, cream the butter, brown sugar, and granulated sugar together for about three minutes until light and fluffy.

Add in the egg, egg yolk, and vanilla extract, mixing until just combined.

Gradually mix in the flour, baking powder, baking soda, and salt until almost combined.

Fold in 1/2 cup of cooled shortcake crumbs and the chopped strawberries gently.

Using a scoop, place the dough onto a parchment-lined baking sheet. Press more shortcake crumbs onto each dough ball.

Chill the tray in the freezer for at least 2-3 hours, preferably overnight.

When ready, preheat the oven to 350°F (180°C) and bake the cookies for 9-11 minutes for standard size or 12-14 minutes for larger cookies, until edges begin to turn golden brown.

Press additional shortcake crumbs and diced strawberries onto each cookie after baking.

Allow cookies to cool on a wire rack for about 15 minutes before enjoying.