In a medium bowl stir together cake flour, baking powder, powdered sugar and salt. Set aside.

In a large bowl, using a hand-held mixer or stand mixer with a paddle attachment, cream together butter and sugar until light and fluffy. Add in eggs one at a time, mixing well after each addition. Stir in lemon zest and juice. Gradually add in flour mixture a little at a time, mixing just until combined.

Cover dough and chill dough for at least one hour in refrigerator.

When ready to bake, preheat oven to 350 degrees F. Line baking sheet with parchment paper.

Sprinkle flour onto counter top and flour rolling pin. Roll out chilled dough approximately ¼-inch thick. Using cookie cutters, cut dough into desired shapes and place on parchment lined baking sheet. Repeat with any remaining dough.

Bake in preheated oven for 8-10 minutes, just until cookies are set and start to brown slightly, do not over bake. Cool for 3-4 minutes on baking sheet and transfer to wire rack to cool completely. Once completely cooled frost with Strawberry Frosting and decorate as desired with sprinkles.

To make strawberry frosting: While cookies are cooling, beat together butter and chopped strawberries, beating until strawberries have broken down and the mixture is creamy. Slowly add in confectioner’s sugar, a little at a time, beating until well combined. Add additional powdered sugar until desired consistency is reached.