1. Preheat the oven to 350 degrees F.  Cover an 8 x 8 pan with aluminum foil or parchment paper (make sure there is an overhang!) and grease it well.  Set it aside
2. Make the crumb topping by combining all the crust ingredients except for the butter and pulse until the nuts (or seeds) have broken down into chunks
3. Add in diced cold butter and pulse about 10 - 15 times or until the mixture resembles coarse sand
4. Press the mixture into the baking dish and bake for 15-20 minutes or until the top begins to brown.  Remove the pan from the oven and allow it to cool slightly.
5. In the same bowl of the food processor, add in all the strawberry cream ingredients
6. Turn the food processor on and process until the strawberries are fully broken down
7. Pour the mixture in a large measuring cup or another container that contains a spout

To Assemble the bars:

1. Using a large spoon or 1/4 cup measuring cup, carefully pour the strawberry cream onto the spoon allowing it to overflow and not indent the shortbread crust, making sure to cover the shortbread base
2. Return to the oven and bake for 25-30 minutes or until strawberry cream is set but still slightly jiggly in the center
3. Allow the bars to cool completely and then put them in the fridge for at least 2 hours or until fully set.