For crust, in a medium bowl combine the 1-1/2 cups flour and 1/4 cup sugar. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles fine crumbs. Pat into a parchment-lined 13x9x2-inch baking pan; set aside.
In a large bowl beat softened butter with an electric mixer on medium-high speed for 30 seconds. Gradually beat in the 1-1/4 cups granulated sugar. Beat in corn syrup, egg, and almond extract just until combined. Alternately add the flour and half-and-half, beating after each addition just until combined (batter may appear slightly curdled). Gently spread into crust-lined baking pan. Bake in a preheated 350-degree oven for about 30 minutes or until center is just set. Cool in pan on wire rack. Use parchment to lift from the pan; cut into bars.
In a small bowl toss strawberries with honey and ginger. Spoon over bars before serving.
Note: if using stewed apples instead of strawberries, eliminate the honey and ginger. Sprinkle apples with a little cinnamon and sugar. Or use blueberries with a bit of finely shredded lemon peel. Another alternative would be a simple glaze of powdered sugar and tangerine juice.