In a medium saucepan over medium heat, combine strawberries, sugar, vanilla, and lemon juice. Stir occasionally until strawberries soften and sugar dissolves, about 3-4 minutes. Simmer until thickened, about 12-15 minutes, then stir in lemon zest and a pinch of salt. Remove from heat.

Transfer the cooked strawberry mixture to a blender and puree until smooth. Allow it to cool completely.

Arrange a rack in the lower third of the oven and preheat to 325°F. Line a 9" square baking pan with parchment paper to prevent sticking.

In a medium heatproof bowl, microwave butter and chocolate melts in 30-second increments, stirring in between until melted and smooth, about 90 seconds total.

In the bowl of a stand mixer with a whisk attachment, beat together the egg, egg yolk, sugar, and optional freeze-dried strawberries on medium-high speed until pale and fluffy. Add vanilla and 1 cup of the strawberry puree; reserve the remaining puree. Gradually mix in the melted chocolate until combined.

Switch to the paddle attachment. Sift in flour, salt, and baking powder, and mix on medium-low speed until just combined. Add food coloring a few drops at a time, being careful not to overmix. Pour the batter into the prepared pan.

Bake until edges are lightly browned and a tester comes out clean, about 35-40 minutes. Let them cool in the pan.

In a heatproof bowl, microwave white chocolate melts and heavy cream in 30-second increments, stirring until melted and smooth, about 2 minutes total.

Stir in 1/4 cup of the reserved strawberry puree into the ganache. Let it cool slightly.

Spread the ganache over the cooled brownies. Top with thinly sliced strawberries and optional crushed freeze-dried strawberries for a delightful finish.