Preheat the oven to 350°F and prepare a 9×13-inch glass baking dish by lining it with parchment paper. In a mixing bowl, cream the softened butter with granulated and brown sugars for 1 to 2 minutes until combined. Introduce the eggs, lemon juice, lemon zest, vanilla extract, and lemon extract to the mixture, and beat on medium-high speed for 3 to 4 minutes, occasionally scraping the bowl to ensure even blending. The batter may appear slightly curdled but will emulsify into a light and fluffy consistency. In a separate bowl, whisk together the flour, baking powder, salt, and cornstarch until evenly distributed. Gradually incorporate the dry ingredients into the wet mixture, mixing only until just blended. Fold in the diced strawberries gently. Transfer the batter into the prepared baking dish and spread it evenly. Bake for approximately 30 minutes, or until a toothpick inserted into the center emerges clean. While the blondies are baking, whisk the powdered sugar, heavy cream, lemon extract, and food coloring until smooth to create the glaze. Once the blondies are out of the oven and slightly cooled, spread the glaze evenly over the top. Allow the dessert to cool fully before slicing into squares.