Directions:

For the strawberries:

Hull and slice the strawberries in half. Sprinkle sugar over the berries. Stir with a spatula and set aside for one hour.

For the Batter:

Preheat your oven to 350, then spray a 9" x 13" dish and line with parchment.

Cream butter, sugar, lemon zest, and salt until light and fluffy, 3 to 5 minutes.

Add eggs, one at a time, and mix well after each addition.

Reduce speed to low and add lemon juice and vanilla bean paste, then mix to combine.

Add flour in two parts, mixing until combined.

Remove from mixer and fold to incorporate any dry bits that remain in the bowl.

The batter is a bit stiff and not very pourable.

Measure 3 1/2 cups of batter and drop into pan. Smooth and even out.

Take spoonfuls of macerated strawberries and drop them into the pan.

Drizzle 6 to 8 tablespoons of strawberry syrup that has accumulated at the bottom of the bowl.

Drop random spoonfuls of the remaining batter over the strawberries.

Bake for 30 to 35 minutes until the top is golden brown and the strawberries are bubbling.

Remove the pan from the oven and allow it to cool completely before glazing. 

For the Glaze:

In a small bowl, combine the confectioners' sugar and vanilla extract.

Add the milk 1 tablespoon at a time and mix with a whisk.

Cut the bars into squares and drizzle glaze over the bars, then top with a strawberry half. Enjoy!