Cream together the softened unsalted butter, granulated sugar, and brown sugar in a mixing bowl for about 3 minutes until light and fluffy.

Add the eggs one at a time, mixing well after each, then add the vanilla extract.

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

Gradually mix the dry ingredients into the wet mixture until just blended.

Fold in the lemon zest, chopped strawberries, and lemonade concentrate into the dough.

Chill the dough in the refrigerator for at least 30 minutes.

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

Drop rounded tablespoons of dough onto the prepared baking sheets and bake for 10-12 minutes.

Let the cookies cool on the pans for 5 minutes before transferring to a wire rack.