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1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with parchment; set aside. For crust, in a medium bowl combine 1 1/2 cups flour and 1/4 cup sugar. Using a pastry blender, cut in 1/2 cup butter until mixture resembles fine crumbs (mixture will be dry and crumbly). Pat firmly into prepared pan; set aside.
2. 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 until just combined after each addition (batter may appear slightly curdled). Spread into crust-lined baking pan.
3. Bake 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.
4. In a small bowl toss strawberries with honey and ginger. Spoon over bars before serving. Makes 24.