1. Preheat oven to 325°. Line 8-inch square baking dish with parchment paper so that paper extends about 2 inches over sides of dish; spray with cooking spray.
2. In medium bowl, whisk flours and salt. In large bowl, with mixer on medium-high speed, beat 1 1/2 cups sugar and 1 cup butter 2 minutes or until light and fluffy, scraping down bowl occasionally. Add egg and 1 teaspoon vanilla extract; beat 1 minute or until incorporated, scraping down bowl occasionally. Reduce speed to low; gradually add flour mixture and beat 30 seconds or until just incorporated. Press 1/2 the dough into bottom of prepared dish and spread with preserves; crumble remaining dough evenly over preserves. Bake bar 45 minutes or until set and edges are lightly browned; cool completely in pan on wire rack.
3. In small bowl, whisk milk, and remaining 1/2 cup sugar, 2 tablespoons butter and 1 teaspoon vanilla extract until smooth; drizzle over bar. Sprinkle bar with strawberries; refrigerate 30 minutes or until hardened.
4. Using overhanging sides of parchment paper, transfer bar to cutting board; remove parchment paper and cut into 16 bars.

Approximate nutritional values per serving (1 bar): 263 Calories, 11g Fat, 5g Saturated Fat, 31mg Cholesterol, 66mg Sodium, 39g Carbohydrates, 1g Fiber, 28g Sugars, 26g Added Sugars, 3g Protein