In a medium saucepan over medium heat, cook strawberries, sugar, vanilla, and lemon juice, stirring occasionally, until strawberries begin to break down and sugar dissolves, about 3 to 4 minutes. Continue to simmer, stirring occasionally, until slightly thickened, about 12 to 15 minutes. Stir in lemon zest and a pinch of salt. Remove from heat and let cool.

Transfer to a standard blender and puree until smooth. Let cool further.

Preheat the oven to 325°F (163°C) and line a 9" square baking pan with parchment paper.

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

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

Switch to the paddle attachment, sift in flour, salt, and baking powder, and beat on medium-low speed until just combined. Add food coloring a few drops at a time until desired color is achieved. Pour batter into the prepared pan.

Bake the brownies for 35 to 40 minutes or until lightly browned around the edges and a tester comes out clean. Let cool.

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

Stir in 1/4 cup of the reserved strawberry puree and let cool.

Spread the ganache over the cooled brownies. Top with sliced strawberries and optional crushed freeze-dried strawberries before serving.