Preheat your oven to 350°F (175°C). Prepare an 8×8-inch square baking pan lined with parchment paper, leaving a 2-inch overhang.

In a medium-sized bowl, combine all-purpose flour, granulated sugar, brown sugar, and salt if using unsalted butter. Mix well to remove any lumps.

Incorporate the melted butter and vanilla extract into the dry mixture until it starts forming crumbs.

Press about two-thirds of this mixture into the bottom of the prepared baking pan, leveling it with an offset spatula.

Bake the crust for 15-20 minutes until it turns light golden and allow it to cool slightly.

In a separate bowl, mix the chopped strawberries with the granulated sugar and the tablespoon of flour to coat.

Distribute the strawberry mixture over the cooled crust evenly.

Crumble the remaining crust mixture over the strawberries.

Bake for an additional 30-35 minutes until the topping is golden and juices bubble up.

Once baked, let the bars cool completely in the pan.

For the glaze, whisk together powdered sugar, cream, and vanilla extract until smooth.

Drizzle over the cooled bars, slice into 12 pieces, and serve.