• Preheat the oven to 350°F (177°C). Prepare an 8-inch square baking dish by lining it with foil and spraying with cooking spray.

Topping & Crust:

• Measure the sugars and flour into a bowl. Stir together to combine.
• Cut in the cold butter cubes with two knives or using your hands, until the mixture is crumbly, with pea-sizes crumbs.
• Set aside between 3/4 and 1 cup aside for the crust.
• Transfer the rest to the baking dish, and using your hands, pack it into the dish to form a solid layer at the bottom.

Filling:

• Add the egg, Greek yogurt, sugar, lemon juice, and vanilla extract to a mixing bowl. Whisk together to combine thoroughly into a smooth mixture.
• Add the flour, continuing to beat until smooth.
• Pour into the pan over the crust, using a large spoon to distribute it as evenly as possible.

Strawberry Layer:

• Add all the ingredients to a large bowl and stir gently to combine without bruising the fruit.
• Transfer to the baking dish with a spoon, trying to distribute it evenly over the crust.
• Top with the remaining crumble topping, sprinkling it evenly over the bars.
• Place the baking dish over a cookie sheet to catch any drips, and bake for 6o to 75 minutes. The center and sides should be bubbling.
• Remove from the oven, and allow to cool for at least 15 minutes before adding the glaze.

Lemon Glaze:

• Stir the icing sugar and lemon juice together until the mixture is running.
• Drizzle over the pan of bars.
• Refrigerate for at least 2 hours before cutting into bar.
• You can keep them in the fridge up to 10 days.