Preheat oven to 350°F. Grease a jelly roll pan.

In a large bowl, cream 1 cup softened butter and 2 cups sugar until light and fluffy.

Add 4 eggs one at a time, beating after each addition. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon almond extract.

Add 3 cups flour and 1 teaspoon salt; mix until a thick, cohesive dough forms.

Press about two-thirds of the dough evenly into the bottom of the greased jelly roll pan to form a base; leave the remaining dough in the bowl for the topping.

Spread the contents of both 21-ounce cans of Lucky Leaf strawberry pie filling evenly over the dough base.

Drop the reserved dough by tablespoonfuls over the strawberry filling, leaving some filling exposed between the pieces of dough.

Bake at 350°F for 45–60 minutes, or until the edges are golden and a toothpick inserted into the dough (not the filling) comes out clean. Remove from oven and cool completely in the pan.

For the glaze, whisk together 1 cup powdered sugar, 1/2 teaspoon vanilla extract, 1/2 teaspoon almond extract, and 2 tablespoons milk until smooth.

Drizzle the glaze over the cooled bars. If serving the next day, wait to add the glaze until just before serving to prevent the bars from becoming soggy.