Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

In a large bowl, combine the strawberry cake mix, eggs, oil, and vanilla extract. Mix until a thick, smooth dough forms — do not overmix.

Scoop 1-tablespoon portions of dough, roll into balls, and place 2 inches apart on prepared baking sheets.

Bake for 10 minutes, until edges are set and centers look soft. Do not overbake for best chewy texture.

Let cookies cool on the baking sheet for 5–7 minutes, then transfer to a wire rack to cool completely.

While cooling, prepare the glaze: In a blender or food processor, blend fresh strawberries with lemon juice (or water) until smooth. Strain if desired.

In a medium bowl, whisk the powdered sugar with the strawberry puree until a smooth, thick glaze forms.

• If too thin, add more powdered sugar.

• If too thick, add a bit more lemon juice or water.

Once cookies are cool, drizzle or spoon the glaze over the tops. Let sit 15–20 minutes until the glaze sets before serving.