Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.

In a large mixing bowl, combine softened unsalted butter and cream cheese. Beat on medium speed for 2-3 minutes until light and fluffy.

Add granulated sugar, honey, vanilla extract, and lemon zest to the creamy mixture. Mix on low speed until just combined.

Gradually fold in all-purpose flour and salt with a spatula until no dry flour remains.

Carefully fold in the diced fresh strawberries into the cookie dough.

Using a cookie scoop, drop rounded portions of dough on the prepared cookie sheet, spaced 2 inches apart.

Bake for 10-12 minutes until edges are golden brown, but centers are still soft.

Allow the cookies to cool on the sheet for 2 minutes before transferring to a wire rack. Dust with powdered sugar and garnish with small strawberry slices.