1. Preheat oven to 350°F (175°C). Line 9×13-inch baking pan with parchment paper, leaving 2-inch overhang on two opposite sides. Lightly grease parchment.

2. Hull and finely dice strawberries into 1/4-inch pieces. Pat thoroughly dry with paper towels to remove excess moisture.

3. In large bowl, whisk together melted butter and softened cream cheese until smooth and fully combined, about 1 minute.

4. Add sugar and whisk vigorously for 1 minute until well combined. Add eggs one at a time, whisking well after each. Stir in vanilla extract and strawberry jam if using.

5. In separate bowl, whisk together flour, freeze-dried strawberry powder, baking powder, and salt.

6. Add dry ingredients to wet ingredients and fold gently with rubber spatula just until no flour streaks remain. Don’t overmix.

7. Fold in diced strawberries gently, distributing evenly throughout batter.

8. Pour batter into prepared pan and spread evenly with offset spatula. Tap pan firmly on counter 3-4 times to release air bubbles.

9. Bake for 28-32 minutes until edges are set and lightly golden, and toothpick inserted in center comes out with just a few moist crumbs.

10. Cool completely in pan on wire rack, at least 2 hours.

11. Make frosting: Beat softened cream cheese and butter on medium-high speed for 2-3 minutes until light and fluffy. Add powdered sugar, strawberry powder, and vanilla. Beat on low until combined, then increase to medium-high and beat 2 minutes until smooth. Add heavy cream 1 tablespoon at a time if needed for spreadable consistency.

12. Once bars are completely cool, spread frosting evenly over top. Use parchment overhang to lift onto cutting board. Cut into 24 squares with sharp knife, wiping blade clean between cuts.