Finely dice the fresh strawberries and gently toss them with 1 tablespoon of all-purpose flour in a small bowl. This helps prevent them from sinking to the bottom of the cookies and keeps them from releasing too much moisture. Set aside.

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

In a large mixing bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

Beat in the large egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.

In a separate medium bowl, whisk together the 1 3/4 cups all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Gently fold in the flour-dusted diced strawberries by hand until evenly distributed throughout the dough.

Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.

Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies will be soft.

Remove from the oven and let cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

While the cookies are cooling, prepare the glaze (if using). In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more lemon juice a teaspoon at a time if a thinner consistency is desired.

Once the cookies are completely cool, drizzle them with the lemon glaze using a spoon or fork. Let the glaze set for about 15-20 minutes before serving.