Preheat the oven to 350°F (175°C). In a large mixing bowl, combine flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or fingers to blend until the mixture resembles coarse crumbs.
Press two-thirds of the crumb mixture evenly into the bottom of a greased 9x13 inch baking pan to form the crust. Bake in the preheated oven for 15 minutes or until lightly golden.
While the crust bakes, place sliced strawberries in a bowl and add lemon zest, lemon juice, and a tablespoon of sugar. Toss gently to combine and allow to macerate for 10 minutes, releasing juices.
Remove the crust from the oven and spread the macerated strawberries evenly over the warm crust. Pour any accumulated juices over the berries.
Sprinkle the remaining crumb mixture evenly over the strawberries to create a crumb topping. Return the pan to the oven and bake for an additional 20-25 minutes, or until bubbling and golden brown on top.
Allow the bars to cool completely in the pan on a wire rack. Once cooled, cut into squares and serve.
