Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the eggs one at a time, then mix in the vanilla extract and lemon zest.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.

Gently fold in the diced strawberries, being careful not to overmix.

Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the remaining granulated sugar to coat.

Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.