Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

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

Add lemonade concentrate to the creamed mixture, mixing on low speed until fully combined.

In a separate bowl, whisk together flour, baking soda, and salt, then gradually add to the wet ingredients.

Fold in diced fresh strawberries gently into the dough.

Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes until edges are golden and centers are soft.

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.