1-Preheat your oven to 350°F and line an 8×8 baking pan with parchment paper.

2-Prepare the strawberries by washing them, removing the tops, and chopping them into small bite-size pieces. Place the chopped strawberries on two layers of paper towels in a single layer, cover with another paper towel, and press lightly to remove excess moisture. Set aside.

3-Combine the base ingredients in a medium to large bowl, whisking together the melted butter, granulated sugar, and kosher salt until well combined and thickened.

4-Add wet ingredients by incorporating the egg and vanilla extract, then whisk until combined, about 1 minute.

5-Incorporate the flour by adding the all-purpose flour and mixing until some large flour streaks remain.

6-Fold in the strawberries gently without crushing them to avoid excess moisture release.

7-Transfer to pan by spreading the thick batter into the prepared pan and smoothing it into an even layer.

8-Bake for 25 to 30 minutes, or until the edges are lightly browned and a toothpick inserted in the center comes out with a few moist crumbs.

9-Cool completely in the pan on a wire rack. Use the parchment paper to lift them out and cut into desired sizes.