Preheat the oven to 350 degrees F. Line a 8x11-inch bar pan with parchment paper. Press the corners to smooth out crinkled edges.
Using an electric mixer, beat the butter and sugar until fluffy, then add the salt the flour. Mix until the dough just comes together. Dump the dough into the prepared pan. Press evenly across the bottom. Bake for 15 minutes.
Meanwhile, puree the strawberries in a blender. Add the egg yolks, condensed milk, lemon juice, food coloring, and salt to the liquified strawberries, and pulse to blend.
Pour the strawberry mixture over the warm crust and return to the oven. Bake for 25-30 minutes until the center is soft, but set. Cool to room temperature. Then cover and chill for at least 3 hours.
Lift the paper edges, taking the whole strawberry bar sheet out of the pan. Peel back the edges of the paper, then trim the rough edges of the strawberry bars. Cut into 15 squares. Dust with powdered sugar and top each square with a slice of fresh strawberry.