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Preheat the oven to 350 degrees. Line a 8x8" baking pan with parchment, leaving some paper to overhang the sides.
Combine the strawberries with the sugar, cornstarch, lemon juice, vanilla, and cinnamon. Stir and set aside.
For the dough, combine the sugar, flour, baking powder and salt In a medium bowl and stir. Cut in the butter using a pastry blender or two forks. Beat in egg and vanilla with a fork. Use your hands to form the dough into a smooth mass. Divide dough into thirds.
Press ⅔ of the dough into the prepared pan. Spread the strawberry mixture over the crust. Crumble the remaining dough over the top and bake for about 35 minutes until the topping is very lightly golden.
Let cool in the pan for 10 minutes, then use the parchment overhang to lift bars out of the pan onto a wire rack. Let cool completely then refrigerate to facilitate cutting into bars. Can be stored in the refrigerator for up to a week.