Preheat oven to 350. Line a 9x13 pan with parchment paper. Combine dry ingredients for the crust in a large mixing bowl. (You could also use a food processor). Cut butter in with a pastry cutter until the mixture is crumbly and the butter is pea-sized. Combine eggs and vanilla in a measuring cup. Beat well. Pour over the crumble mixture. Mix with a fork until incorporated. Set aside 2 cups of the crust/crumb topping. Pour remaining mixture in the bottom of the baking pan. Press into place evenly. Meanwhile, combine the strawberries, sugar, cornstarch, and lemon zest in a medium bowl. Pour over the crust. Sprinkle with remaining crumble topping. Bake for 50-55 minutes or until crust and topping are golden brown. Mix the lemon glaze ingredients in a small bowl and set aside. Remove the bars from the oven and allow them to cool completely before drizzling the lemon glaze over the top. Lift Bars out of the pan using the ends of the parchment paper and cut into 18-square bars.