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For the Strawberry Lemonade Concentrate: In a large nonreactive mixing bowl, toss the strawberries with granulated sugar and lemon zest. Refrigerate, stirring with a silicone spatula every 30 minutes, until fruit has macerated and sugar has completely dissolved, about 1 hour.
Meanwhile, juice the zested lemon halves (You should have about 1 cup of lemon juice). Refrigerate juice in an airtight container until ready to use.
When strawberries and lemon zest have macerated, stir in ¾ cup (180ml) reserved lemon juice and 1 ½ cups (355ml) water and refrigerate for another 30 minutes. Strain through a nonreactive fine-mesh strainer or piece of cheesecloth into a glass or ceramic container (you should have about 2 ½ cups concentrate total). Cover and refrigerate the strawberry lemonade concentrate until ready to use.
For Serving: Pour strawberry lemonade concentrate into a large pitcher. Stir in 5 cups cold water and garnish with lemon slices and strawberry slices, if using. Dilute with additional water and remaining ¼ cup lemon juice to taste, if needed (see notes). Serve over ice.