Preheat your oven to 300°F (150°C).

In a medium bowl, combine the ¼ cup granulated sugar, 1 tablespoon light brown sugar, 6 tablespoons all-purpose flour, ½ teaspoon baking powder, 4 tablespoons of oil, and ½ teaspoon clear vanilla extract. Mix until crumbs form.

Spread the crumb mixture onto a parchment-lined baking tray. Bake for 15-18 minutes or until golden brown. Set aside to cool completely.

While the crumbs cool, toss the diced strawberries with 1 teaspoon of lemon juice in a small bowl. Set aside.

In a mixing bowl, cream together 12 tablespoons of unsalted butter, 1 cup light brown sugar, and ¼ cup granulated sugar for about three minutes until light and fluffy.

Incorporate 1 large egg, 1 egg yolk, and 1 teaspoon of vanilla extract, mixing until just combined.

Gradually add in 2 cups + 2 tablespoons of all-purpose flour, along with 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt. Mix until almost combined.

Gently fold in ½ cup of prepared shortcake crumbs and the tossed strawberries.

Use a medium cookie scoop (about 2 tablespoons) to drop dough onto a parchment-lined baking sheet.

Chill the tray in the freezer for 2-3 hours; overnight is best if you're planning ahead!

Preheat the oven to 350°F (180°C).

Bake the frozen cookies, spaced about 2-3 inches apart, for 9-11 minutes for standard size or 12-14 minutes for large cookies.

Allow the cookies to cool on a wire rack for at least 15 minutes before digging in.