In a large bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg, lemon juice, lemon zest, and vanilla extract to the butter mixture and mix until fully combined.
Slowly incorporate the dry ingredients into the wet ingredients, mixing until a dough forms.
Gently fold in the diced strawberries, taking care not to overmix.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop dough balls onto baking sheets, spacing them a few inches apart.
Bake for 10–12 minutes until edges are golden but centers remain soft.
Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.