Turn the oven to 300 F (or 150 C).

In a medium bowl, combine ¼ cup granulated sugar, 1 tbsp light brown sugar, 6 tbsp all-purpose flour, ½ teaspoon baking powder, 4 tbsp canola or vegetable oil, and ½ teaspoon clear vanilla extract.

Mix until the crumbs form.

Spread the mixture out onto a parchment-lined baking tray.

Bake for 15-18 minutes or until golden brown.

Set aside to cool completely before using.

In a small bowl, toss ⅔ cup diced fresh strawberries with 1 teaspoon lemon juice.

Set aside to allow the flavors to combine.

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

Mix in 1 large egg, 1 large egg yolk, and 1 teaspoon vanilla extract until just combined.

Mix in 2 cups + 2 tbsp all-purpose flour, ½ teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon fine sea salt until almost combined.

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

If the strawberries are very juicy, strain the juice before mixing into the dough.

Using a medium (2-tablespoon) cookie scoop, scoop the dough 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, or overnight for best results.

Preheat the oven to 350 F (or 180 C).

Place the frozen cookies spaced 2-3 inches apart on a baking tray.

Bake for 9-11 minutes for standard-size cookies or 12-14 minutes for large cookies.

Remove when edges are just starting to turn golden brown.

Let cool on a wire rack for at least 15 minutes before removing each cookie.