Heat the oven to 325 degrees. Coat a 9-by-13-inch baking pan with nonstick cooking spray and line it with parchment paper, leaving about a 2-inch overhang on the long sides for easy lifting later.

In a large bowl, mix 2 cups flour, 1/2 cup granulated sugar, and 1 teaspoon salt. Add melted butter and 1 teaspoon vanilla extract. Stir until a moist, crumbly dough forms.

Transfer the dough to the prepared baking pan and press it down into an even layer with your hands or a measuring cup. Prick the top with a fork and bake for 40 to 45 minutes until golden brown and slightly puffed.

Press down the hot crust to compact it slightly using a measuring cup or flat spatula.

While the crust is baking, make the grapefruit layer. In a large bowl, combine 2 1/2 cups granulated sugar and grapefruit zest. Massage the zest into the sugar until fragrant. Add 1/2 cup flour and whisk to combine.

Add the 8 eggs, 1 1/4 cups grapefruit juice, 2 teaspoons vanilla extract, and 1/2 teaspoon salt. Whisk until smooth.

Pour the grapefruit mixture through a fine mesh strainer directly onto the hot crust. Discard the zest left in the strainer. Bake until the edges are set, but the center jiggles slightly, about 28 to 34 minutes.

Cool in the pan on a wire rack for about 1 hour, then chill uncovered in the refrigerator for at least 6 hours or preferably overnight.

To make the pink dusting, blend freeze-dried strawberries and confectioners’ sugar in a food processor or blender until it becomes a fine dust, about 20 to 30 seconds.

Once cooled, use a thin spatula to loosen the bars. Lift them out using the parchment paper and transfer them to a cutting board. Dust with the pink dusting or plain confectioners’ sugar.

Cut into a grid to make 24 squares. Clean your knife with a damp cloth between cuts and serve immediately.

Store leftovers in an airtight container in the fridge for up to 5 days. Dust again before serving if desired.