Strawberry Cobbler Bars

Preheat the oven to 350°F. Line a light-colored metal 8x8-inch baking pan** with parchment paper leaving an overhang.
In a medium bowl, combine the flour, baking soda, and salt. Set aside.
In the bowl of an electric mixer, beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Scrape down the sides and bottom of the mixing bowl. Add the vanilla and beat until combined, scraping the bowl down as needed.
On low speed, gradually add the flour mixture to the butter. Mix until the flour is fully incorporated and a dough forms.
Transfer two-thirds of the dough (about 625g) to the prepared baking pan. Using your hands, spread the dough out into an even layer. Bake for 20 minutes, then remove from oven and cool for 5 minutes (dough will not be fully baked yet).
Meanwhile, in a medium bowl, mix quartered strawberries, granulated sugar, flour, and cornstarch together.
Pour strawberry mixture over the slightly baked dough. Crumble the remaining one-third dough over the top.
Bake for 50 minutes to 1 hour, or until golden brown and strawberries are bubbling.
Remove from oven and set on a wire rack until completely cool to the touch, about 1 hour.
Whisk together powdered sugar, heavy cream, and vanilla until smooth. Using a pastry bag or spoon, drizzle glaze over the top of the strawberry bars, and let set for 10 minutes.
Cut into 9 large squares, or 16 small squares, and serve. Store leftovers in an airtight container at cool room temperature for up to three days.