In a large mixing bowl, combine softened butter, granulated sugar, and brown sugar. Beat on medium speed for about 3 minutes until light and fluffy.

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

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

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.

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

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.

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

Drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10 to 12 minutes, until the edges are lightly golden.

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