Step 1

Preheat oven to 350°. Line a half sheet pan with parchment paper, leaving a 1-inch overhang on all sides.

Step 2

For the crust: Cook 4 sticks butter in a medium saucepan over medium heat, using a long-handled spoon to scoop off and discard foam, until melted. Continue to cook about 2 to 3 minutes more, until butter looks darker and smells nutty. Transfer the browned butter to the bowl of a stand mixer, and chill over an ice bath until it starts to solidify, about 15 minutes.

Step 3

Add 1 cup sugar to the bowl and beat with a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Add 4 cups flour, ¼ teaspoon salt, and beat on low speed until mixture is well-combined and just beginning to come together about 1 minute.

Step 4

Using your hands, press dough evenly into prepared pan. Bake 15 to 20 minutes, until light golden brown.

Step 5

For the topping: In the same medium saucepan, brown remaining 1½ sticks butter. Cool browned butter to room temperature. Combine remaining 1½ cups flour, brown sugar, 1/3 cup granulated sugar, remaining ¼ teaspoon salt, and cardamom in a mixing bowl. Fold in cooled butter until it forms small clumps. Set aside. Wipe saucepan clean.

Step 6

For the filling: Add strawberries, cinnamon, lemon zest and juice to the saucepan; cook over medium heat until the strawberries break down and mixture boils. Add cornstarch and remaining 1 cup granulated sugar; cook until mixture thickens, about 3 minutes. Remove from heat and allow to cool slightly.

Step 7

Pour berry filling over baked crust. Sprinkle topping evenly over filling, breaking any big pieces up with your hands. Bake for 20 to 30 minutes, until golden brown.

Step 8

For the glaze: While the bars bake, whisk together powdered sugar, vanilla bean paste and heavy cream in a medium mixing bowl. Drizzle on top of bars.

Step 9

Allow to cool 1 hour before slicing.