**Instructions**
1. **Preheat & Prep:** Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Lightly grease the parchment paper.
2. **Cream Butter & Sugar:** In a large mixing bowl, using an electric mixer, cream together the softened butter and ¾ cup granulated sugar until light and fluffy. Beat in the vanilla extract until well combined.
3. **Combine Dry Ingredients:** In a separate medium bowl, whisk together the all-purpose flour, old-fashioned rolled oats, and salt.
4. **Combine Wet & Dry:** Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined and a crumbly dough forms. Be careful not to overmix.
5. **Form the Base:** Press about two-thirds of the dough mixture evenly into the bottom of the prepared baking pan. Press firmly to create a compact crust.
6. **Prepare Strawberry Topping:** In a small bowl, gently toss the diced strawberries with ¼ cup granulated sugar and the fresh lemon juice.
7. **Assemble the Bars:** Spread the strawberry mixture evenly over the shortbread base.
8. **Add Crumb Topping:** Crumble the remaining one-third of the dough mixture over the strawberry layer.
9. **Bake:** Bake for 35-40 minutes, or until the crumb topping is lightly golden brown and the edges are set.
10. **Cool & Cut:** Remove the pan from the oven and let the bars cool completely in the pan on a wire rack before cutting them into squares or bars. This is crucial for them to set properly.
**Short Tips**
* Use ripe but firm strawberries for the best flavor and texture.
* Don’t overmix the dough, as this can lead to tough bars.
* For an extra touch, drizzle a simple lemon glaze over the cooled bars.
* Store leftover bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They also freeze well for longer storage!
