Erin, thank you so much for your review. I appreciate your honesty and taking the time to let me know what you thought.
The middle will be a bit “squidgy” (I like that description! 🙂 ) and more so than if they were just lemon bars because of the moisture of the strawberries.
In regards to the crust, the parchment shouldn’t need to be buttered as I’ve never had it stick. Just to be on the safe side and if you make these again, maybe greasing the parchment wouldn’t be a bad idea.
Thank you, again!

Putting together this recipe was not difficult, but laborious. In between waiting periods, I made another recipe. That said, my bars turned out exactly like the picture and I don’t know how I feel about that. Full disclosure, my previous recipe resulted in a firm bar; this filling was squidgy (I may have made that word up); I have no complaints about the crust, but you could taste the salt acutely. But, back to the filling-it was a good balance of sweet-tart and definitely had a complementary flavor of both strawberry and lemon. I let it cook until it was firm to the touch and did not jiggle when I shook the pan. I let it cool for 30 minutes before I removed it from the pan to cool completely on a wire rack. I let it set in a cool, dry place for 2.5 hours before cutting. When I sliced into it using a pizza cutter, I was surprised to see that the filling was not as firm as I would have liked in the middle. The edges were fine, but the middle was super squidgy- but DOES look like it does in the photo above (the close up). To firm up, I put it in the refrigerator. I recommend keeping it in a cool dry place or refrigerated, because it will melt if left out in the heat.

I do have a question for clarification- was I supposed to butter the parchment the crust was on? I didn’t and the crust stuck badly where the filling was the most wet.

Overall, I would rate this 3.5 rolling pins out of 5.

That’s fantastic, Justine! Thanks so much for letting me know.
What a great thing to do before a dance!