Preheat your oven to 350°F (175°C). In a large mixing bowl, blend the lemon cake mix, one large egg, and all of the thawed Cool Whip together using an electric mixer until light and fluffy, about 2-3 minutes.

Scoop out generous portions of the sticky dough using a one-inch cookie scoop. Roll each scoop into a ball and coat with powdered sugar. Place on a parchment-lined cookie sheet, spacing them about ½ inch apart.

Bake for 10-12 minutes, until the edges are set and centers are soft. Let cool on the pan for about 5 minutes before transferring to a wire rack.

In a medium bowl, combine the remaining Cool Whip with the dry strawberry gelatin. Mix until light and airy, about 1-2 minutes.

Once cooled, frost each cookie with the strawberry frosting and top with diced fresh strawberries.