Preheat oven to 375 degrees F. Spray an 8x8 glass pan with non-stick spray.

In a medium sized bowl combine the flour, 1/2 cup of the brown sugar, baking powder, salt, butter and the egg. Use 2 forks or a pastry cutter to mix until well combined and crumbly.

Place diced strawberries in a separate bowl and add remaining 1/4 cup brown sugar, extract and cornstarch. Stir until well coated.

Press about 2/3 of the crumb mixture into the bottom of the pan. Use the bottom of a measuring cup to press it down into the pan. Top with strawberries, making sure they're evenly distributed over the crust. Sprinkle remaining crumb mixture on top.

Bake for 40-45 minutes; until light brown. Cool completely before cutting. Store any leftovers in the fridge for up to 5 days.