Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan to prevent sticking.
In a mixing bowl, combine 1 cup of softened unsalted butter with 1 cup of granulated sugar. Cream them together using a fork or hand mixer until the mixture is light and fluffy, and smells sweet and buttery.
Add 2 cups of all-purpose flour and 1/4 teaspoon of salt to the butter-sugar mixture. Mix until just combined and the dough starts to clump together.
Press about two-thirds of this dough evenly into the bottom of your prepared pan. Use the back of a spoon or your fingers to smooth it into an even layer and create a sturdy crust.
In a separate bowl, toss the sliced strawberries with 2 tablespoons of sugar and 1 tablespoon of cornstarch. Mix gently until the berries are coated and the mixture looks slightly syrupy.
Spread the sweetened strawberries evenly over the crust, filling the pan with a vibrant red layer that hints at the juicy fruit below.
Crumble the remaining dough over the strawberries, scattering it with your fingers to create an uneven, textured topping that’ll turn crisp when baked.
Bake in the preheated oven for about 35 minutes, or until the crumble is golden brown and the filling is bubbling around the edges.
Remove the pan from the oven and let the bars cool in the pan for at least 15 minutes. This allows the filling to set and makes slicing easier.
Use a sharp knife to cut into squares, revealing the vibrant, juicy strawberry filling beneath the crisp crumble topping.
Serve the bars slightly warm or at room temperature, enjoying the contrast of buttery crust, sweet strawberries, and crunchy topping.
