Preheat your oven to 300°F (150°C).

Combine ¼ cup granulated sugar, 1 tablespoon light brown sugar, 6 tablespoons flour, and ½ teaspoon baking powder in a medium bowl.

Add 4 tablespoons canola or vegetable oil and ½ teaspoon clear vanilla extract to the mixture, stirring until crumbly.

Spread the mixture onto a parchment-lined baking sheet and bake for 15-18 minutes or until golden brown.

Let it cool completely to use as shortcake crumbs.

In a separate large bowl, cream together 12 tablespoons unsalted butter, 1 cup packed light brown sugar, and ¼ cup granulated sugar until light and fluffy.

Gradually add 1 large egg, 1 large egg yolk, and 1 teaspoon vanilla extract, beating until well combined.

In another bowl, whisk together 2 cups + 2 tablespoons all-purpose flour, 1 teaspoon fine sea salt, 1 teaspoon baking soda, and ½ teaspoon baking powder.

Gradually incorporate the dry mixture into the creamed butter mixture, combining gently.

Fold in the cooled shortcake crumbs and prepared strawberries.

Using a cookie scoop, drop rounded tablespoons of dough onto a parchment-lined baking sheet.

Chill the dough in the refrigerator for 2-3 hours or ideally overnight.

Preheat the oven to 350°F (180°C).

Bake cookies for 9-11 minutes or until edges are lightly golden.

Allow them to cool on a wire rack before serving.