Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.

In a large mixing bowl, combine 1.5 cups of all-purpose flour, 0.25 cups of granulated sugar, and 0.25 cups of light brown sugar. Whisk until well blended.

Melt 0.5 cups of salted butter and let it cool slightly, then stir in 1 teaspoon of vanilla extract and mix until crumbly.

Press about two-thirds of the crumb mixture into the prepared pan evenly and bake for 15 to 20 minutes until lightly golden.

In another bowl, toss 2 cups of chopped fresh strawberries with 0.25 cups of granulated sugar and 1 tablespoon of flour.

Spread the strawberry filling evenly over the cooled crust and sprinkle the remaining crumb mixture on top.

Bake for 30 to 35 minutes until golden brown and the filling is bubbling.

Allow the bars to cool completely in the pan on a wire rack and prepare the glaze by whisking together 1 cup of powdered sugar, 2 tablespoons of heavy cream, and 0.5 teaspoon of vanilla extract until smooth.

Lift the bars out of the pan using the parchment paper overhang, slice into 12 squares, and serve chilled or at room temperature.