Start by combining the granulated sugar, light brown sugar, and all-purpose flour in a mixing bowl. Use a whisk to ensure the sugars and flour are well blended.

Add the baking powder, canola oil, and clear vanilla extract to the dry mixture. Stir this mixture until everything is fully incorporated and forms a thick paste.

Gently fold in the diced fresh strawberries and lemon juice into the mixture.

In a separate bowl, cream together the unsalted butter, light brown sugar, and granulated sugar until the mixture is light and fluffy.

Add in the egg and egg yolk to the creamed sugar and butter mixture. Beat until fully combined.

Mix in the vanilla extract until just combined.

In a different bowl, combine the flour, fine sea salt, baking soda, and baking powder.

Gradually incorporate the dry mixture into the wet ingredients.

Gently fold in the shortcake crumbs.

Preheat your oven while you shape the cookie dough into small balls.

Place them onto a prepared baking sheet lined with parchment paper, leaving enough space between each ball.

Bake the cookies until they are lightly golden around the edges.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.