Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, allowing overhang for easy removal.

In a large mixing bowl, whisk together the flour, granulated sugar, light brown sugar, and a pinch of salt. Add the melted butter and vanilla extract, mixing until crumbly yet cohesive.

Press two-thirds of the crumb mixture into the bottom of the prepared baking pan. Bake for 15 to 20 minutes until lightly golden.

In another bowl, combine the chopped strawberries with granulated sugar and flour. Toss to coat and let sit to macerate.

Once the crust is baked, spoon the macerated strawberries over the warm crust and sprinkle the remaining crumb mixture on top.

Return the bars to the oven and bake for an additional 30 to 35 minutes until the top is set and lightly golden.

Allow the bars to cool completely in the pan on a wire rack for about 1 hour.

Whisk together the powdered sugar, heavy cream, and vanilla extract to make the glaze until smooth.

Lift the bars out using the parchment overhang. Drizzle the glaze over the top and cut into 12 equal squares before serving.