Mix together all the ingredients for the shortbread/streusel in a medium sized mixing bowl. Pat 2/3 of the mixture into an 11″ x 7″ baking pan to create the shortbread bottom, (reserve 1/3 of the mixture for the streusel topping). Par bake, (which means partially cook) the bottom shortbread for 10 minutes, or until it’s starting to set and light golden brown.
Remove the shortbread from the oven and scatter the sliced strawberries evenly over the crust. Crumble the remaining shortbread/streusel mixture over the top of the strawberries, and drizzle with 1 Tablespoon maple syrup.
Place the pan back in the oven and bake until the fruit is bubbling and the streusel is deep golden brown, about 25-30 minutes.
Remove the pan from the oven and cool completely before glazing. You can serve them warm, but the glaze sort of disappears into the remaining bars as they cool.
Make the glaze by melting the coconut butter over low heat. Remove the pan from the heat and whisk in the lemon juice and maple syrup. Depending on how the consistency of the glaze is, (this really varies with different coconut butters) whisk in warm water 1 Tablespoon at a time until the glaze reaches a drizzling consistency.
To make nice lines across the shortbread bars, pour the glaze into a plastic squeeze bottle and glaze the bars as desired after they’ve cooled.
These bars keep at room temperature for 3-4 days, but they’re soft not crunchy after the first day. They can be reheated at a low temperature until crunchy and glazed as needed.