Preheat the oven to 350°F (175°C) and prepare baking sheets with parchment paper.

In a mixing bowl, combine half of the Cool Whip, dry lemon cake mix, and one egg. Mix until a slightly sticky dough forms.

Scoop balls of dough about 1 inch in diameter and roll them in powdered sugar until coated. Place on baking sheets spaced 2 inches apart.

Bake for 10 to 12 minutes until edges are set and centers are no longer glossy.

Allow cookies to cool on baking sheets for several minutes before transferring to a wire rack.

Prepare frosting by mixing remaining Cool Whip with dry strawberry Jello mix until creamy. Add powdered sugar if desired.

Once cooled, frost each cookie with the strawberry frosting.

Garnish with small pieces of fresh strawberries before serving.