Preheat the oven to 300 F/150 C.

In a medium bowl, combine the sugar, light brown sugar, flour, baking powder, oil, and vanilla until crumbs form. Spread out onto a parchment-lined baking tray and bake for 15-18 minutes or until golden brown. Set aside to cool completely before using.

In a small bowl, toss the strawberries and lemon juice together. Set aside.

In a mixing bowl, cream the butter, brown sugar, and granulated sugar for three minutes until light and fluffy.

Mix in the egg, egg yolk, and vanilla extract until just combined.

Mix in the flour, baking powder, baking soda, and salt until almost combined.

Then, gently fold in 1/2 cup of the shortcake crumbs (reserving the rest for the tops of the cookies) and chopped strawberries. If the strawberries are super juicy, strain the juice before adding them to the cookie dough!

Scoop the dough with a medium (2-tablespoons) cookie scoop onto a parchment-lined baking sheet. Press more shortcake crumbs onto the tops of each dough ball. You can also use a large (3-tablespoon) cookie scoop for large bakery-style cookies!

Chill the tray in the freezer for at least 2-3 hours, overnight is best!

Then preheat the oven to 350 F/180 C.

Bake the frozen cookies spaced 2-3 inches apart for 9-11 minutes for standard size and 12-14 minutes for large cookies. You will know they are done when the edges are just starting to turn golden brown.

After baking, you can press more shortcake crumbs into the top and more diced strawberries if desired.

Let the tray cool on a wire rack for at least 15 minutes before removing each one, then enjoy!