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In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is 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 the flour, baking soda, baking powder, and salt.
Slowly add the dry ingredients to the wet mixture, mixing just until combined.
Gently fold in the lemon zest, chopped strawberries, and lemonade concentrate.
Cover the bowl with plastic wrap and refrigerate it for at least 30 minutes.
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets.
Bake the cookies for 10 to 12 minutes or until the edges are lightly golden.
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes.
Transfer them to a wire rack to cool completely. Dust with powdered sugar if desired.