1. Preheat your oven to 350°F and line your cookie sheets with parchment paper.

2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.

3. Cream the softened unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.

4. Mix in the lemon zest, vanilla extract, lemon extract, and the room temperature egg until well combined.

5. Gradually add the dry ingredient mixture to the wet ingredients, mixing just until a soft dough forms.

6. Using a cookie scoop or spoon, portion the dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each cookie slightly. Bake for 10-12 minutes, or until the edges are lightly golden.

7. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

8. Wash and core the fresh strawberries, then blend or puree until smooth for the frosting.

9. Cream the slightly softened unsalted butter until light and fluffy, about 2-3 minutes.

10. Gradually add the powdered sugar to the creamed butter, mixing on low speed until well combined. Mix in the salt.

11. Slowly pour in the strawberry puree and mix on medium speed until smooth and creamy.

12. If the frosting is too thick, add a tablespoon of heavy cream and mix until you reach the desired consistency.

13. Spread a generous amount of strawberry frosting onto the flat side of one lemon cookie and top with another cookie to create a sandwich.