In a small bowl, toss the finely diced strawberries with 1 tablespoon of granulated sugar and the lemon juice. Set them aside in the fridge.
Whisk the flour, cornstarch, baking powder, and salt together. In a stand mixer, beat the butter, cream cheese, and sugar together until light and fluffy (about 3 minutes). Add the egg, vanilla, and almond extract, mixing until combined. Slowly fold in the dry ingredients. Chill the dough in the fridge for at least 30 minutes.
Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper. Use a large cookie scoop (about 3 tablespoons) to drop mounds of dough onto the sheets, leaving 2 inches of space between them. Bake for 11–13 minutes just until the edges are a very faint golden brown. They should look soft in the center. Let them cool completely.
Beat the softened cream cheese and butter together until completely smooth. Gradually add the powdered sugar, vanilla, and a splash of heavy cream. Whip on high for 2 minutes until it looks like a cloud. Spoon or pipe a generous swirl onto each cooled cookie.
Just before serving, use a slotted spoon to scoop a generous pile of the macerated strawberries right onto the center of the frosting swirl. Spoon a little bit of the leftover sweet strawberry syrup over the top.
