Preheat your oven to 350F. Line an 8×8-inch baking pan with aluminum foil. This will make it easier to lift the bars out once they are cooled.
In a large mixing bowl, combine the flour, butter, granulated sugar, and salt. Using two forks or a pastry cutter, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. This texture is essential for achieving that perfect crust.
Turn the mixture out into the prepared pan. Using a spatula, hard-pack the mixture evenly to form a smooth crust layer. You want it to be firm but not overly compact.
Bake the crust in the preheated oven for about 10 minutes. This will give it a head start on cooking and prevent it from becoming soggy.
Remove the pan from the oven and place it on a wire rack to cool for a few minutes. While the crust is cooling, dice the strawberries and set them aside.
In the same mixing bowl (just give it a quick wipe), add the eggs, 1 cup of sugar, heavy cream, and vanilla. Whisk vigorously for about 1 minute until well combined.
Add in the flour and stir gently to combine, being careful not to overmix. You want a smooth filling without lumps!
Evenly pour the filling mixture over the cooled crust and the diced strawberries. This layering creates a beautiful outcome.
Bake for about 40 to 45 minutes. The top should be lightly golden brown and the custard set. Keep an eye on it; if it starts browning too quickly, tent the pan with a sheet of foil.
Once done, allow the bars to cool uncovered on a wire rack for about 1 hour. Afterward, cover them and refrigerate for at least 4 hours or overnight to chill thoroughly.
Before serving, evenly spread the whipped topping over the top of the bars and garnish with fresh strawberry slices. Serve and enjoy!
