Preparation

• 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.
• Gently fold in ½ cup of the shortcake crumbs 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.
• Chill the tray in the freezer for at least 2-3 hours, overnight is best!
• 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. The edges should be 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!