1. Preparing the Crust and Topping

Preheat the oven to 350°F. Grease a 7×11-inch glass baking dish to prevent sticking. If using parchment paper, leave some overhang for easy removal of the bars after baking.

In a large mixing bowl, combine the flour, sugar, and salt. Add the cubed butter, ensuring it is cold. Use a dough blender or fork to cut the butter into the flour mixture until it reaches a crumbly consistency. If the mixture feels too dry, continue blending until small crumbs form.

Set aside ¾ cup of the crust mixture for the topping. Press the remaining crust mixture evenly into the bottom of the prepared baking dish, using your hands or the back of a spoon to create a firm, even layer. Bake for 15 minutes, then remove from the oven and let it cool slightly while preparing the filling.

2. Making the Filling

In a separate mixing bowl, whisk two large eggs until fully combined. Add the granulated sugar, sour cream, flour, and salt, stirring until smooth. Fold in the diced strawberries gently to avoid crushing them.

Spoon the strawberry filling evenly over the partially baked crust. Sprinkle the reserved crumb mixture evenly over the top, creating a streusel-like texture.

3. Baking and Cooling

Place the dish back into the preheated oven and bake for 45-55 minutes, or until the top is lightly browned and the filling is set. The edges should be golden brown, and the center should no longer jiggle when gently shaken. If necessary, check for doneness by inserting a toothpick near the center. If it comes out clean or with only a few moist crumbs, the bars are done.

Remove from the oven and allow the dessert to cool for at least one hour before cutting. This allows the filling to fully set and makes slicing easier.