Begin by placing the almonds in a food processor and pulsing until they resemble a fine meal with a few small pieces remaining. Set aside.

In a large bowl, whisk together the flour, granulated sugar, and cornstarch.

Add the softened butter and work it into the flour mixture using your hands until a crumbly dough forms.

Reserve ½ cup of the crumb mixture for the topping.

Press the remaining crumb mixture firmly into a well-greased 9-inch square baking pan.

In the bowl of a stand mixer, combine the ground almonds, powdered sugar, almond extract, and egg whites. Beat on high speed for 4 minutes until light and smooth.

Pour the almond mixture evenly over the crust.

Arrange the sliced strawberries in an even layer over the almond filling.

Sprinkle the reserved crumb mixture over the strawberries. If desired, add chopped almonds for additional crunch and flavor.

Bake at 350°F for 50 to 60 minutes, or until the center is set and the edges are lightly golden brown.

Allow the bars to cool for about 30 minutes before glazing.

To make the glaze, stir together the powdered sugar and milk until smooth. Drizzle over the cooled bars before slicing and serving.