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

Incorporate the eggs one at a time, mixing well after each addition, followed by the vanilla extract.

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

Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined.

Gently fold in the lemon zest, chopped strawberries, and lemonade concentrate.

Cover and refrigerate the dough for at least 30 minutes.

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

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

Bake in the preheated oven for 10-12 minutes until edges are lightly golden.

Let cool on the baking sheets for about 5 minutes before transferring to a wire rack.