Preheat your oven to 375°F (190°C) and prepare an 8x8 inch baking pan by lining it with parchment paper.

In a large mixing bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer on medium speed for about 3 minutes until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then pour in the vanilla extract and continue mixing until smooth.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add to the wet ingredients until just combined.

Wrap the dough in plastic wrap and chill in the refrigerator for about 20 minutes to make it easier to handle.

Press half of the dough evenly into the bottom of the prepared baking pan and place in the freezer for 10 minutes.

Spread a generous layer of strawberry preserves over the chilled cookie base.

Crumble or press the remaining dough on top of the preserves, sealing the edges to prevent leaks.

Bake for 25-28 minutes until golden brown. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Whisk together the powdered sugar, milk, and a splash of vanilla extract until smooth for the glaze.

Drizzle the glaze over the cooled bars and let set for 1-2 hours at room temperature before slicing into 15 squares.