Preheat the oven to 350°F (175°C).

In a bowl, combine 0.25 cups granulated sugar and 2 teaspoons cornstarch. Add the strawberries and lemon juice, and mix well.

In another bowl, cream together 1 cup unsalted butter and 1.33 cups granulated sugar until light and fluffy.

Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.

In a separate bowl, whisk together 4 cups cake flour, 1 tablespoon cornstarch, 1.5 teaspoons baking powder, 0.25 teaspoon baking soda, and 0.75 teaspoon table salt.

Gradually add the dry ingredients to the butter mixture, mixing until just incorporated.

Gently fold in the strawberry mixture.

Drop tablespoonfuls of dough onto a baking sheet lined with parchment paper.

Bake for 12-15 minutes or until edges are lightly golden.

Allow cookies to cool on a wire rack.

For frosting, mix 1.5 cups powdered sugar, 1-2 tablespoons milk, 1 tablespoon light corn syrup, and 0.25 teaspoon vanilla extract until smooth.

Drizzle over cooled cookies and sprinkle with nonpareils or sprinkles.