Preheat oven to 375˚F.
Line 8”x 8” baking dish with parchment paper, so that it overhangs on two sides. Lightly grease the exposed sides of the baking dish. Set aside.
Place all crumble ingredients, except butter, into a mixing bowl and whisk together.
Cut butter into oat mixture until evenly distributed and you get a fine, mealy texture.
Pour half the oat mixture into the baking dish and firmly and evenly press mixture into the bottom of the dish. Refrigerate baking dish and bowl of remaining crumble in the refrigerator for 30 minutes.
In another mixing bowl toss together strawberries, lemon juice, sugar, and starch until strawberries are fully and evenly coated.
Remove crumble mixtures from refrigerator and sprinkle half the strawberry filling evenly over the pressed crumble.
Sprinkle half the remaining oat crumble over the strawberries. Repeat by layering remaining strawberries over oat crumble and finishing with a layer of the remaining oat crumble.
Bake bars for 35 to 40 minutes or until strawberries are juicy and crumble has browned and cooked through.
Remove from oven and cool for at least 30 minutes.
Meyer Lemon Glaze: In a small bowl whisk together sugar, zest and salt. Add cream and stir together, with a fork, until the glaze is thick and smooth.
Cut bars into 9 even squares, drizzle with glaze and serve.