Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.

In a medium bowl, beat the softened butter and ½ cup sugar until creamy.

Gradually mix in the flour and salt until a crumbly dough forms.

Press two-thirds of the dough evenly into the bottom of the prepared pan to form the shortbread crust.

Bake the crust for 15 minutes until lightly golden. Remove from the oven.

While the crust bakes, prepare the strawberry filling. In a separate bowl, gently toss the sliced strawberries with ¼ cup sugar, cornstarch, and lemon juice.

Spread the strawberry mixture evenly over the partially baked shortbread crust.

Crumble the remaining one-third of the dough over the top of the strawberries.

Return the pan to the oven and bake for an additional 30 to 35 minutes, or until the topping is golden brown and the filling is bubbly.

Let the bars cool completely in the pan on a wire rack before lifting out using the parchment paper overhang.

Cut into squares before serving.