Preheat your oven to 350℉. Prepare an 8x8 inch baking pan by greasing it and lining it with parchment paper, ensuring the parchment hangs over the edges for easy removal later.

In a small food processor or blender, process the freeze-dried strawberries until they turn into a powder. Set aside 2 teaspoons of this powder in an airtight container for later use in the glaze.

Combine the remaining strawberry powder with the granulated sugar in the processor and pulse briefly until mixed, creating a pink sugar.

In a mixing bowl, combine the strawberry sugar, softened butter, and vanilla extract. Use a hand mixer on medium speed to beat the mixture until it becomes fluffy, which should take about 1 minute.

Add the fresh lemon juice and eggs to the bowl, and mix quickly on medium speed until everything is well combined and smooth. If you desire a brighter pink color, you can add a drop of red food coloring at this stage.

Next, incorporate the dry ingredients: all-purpose flour, baking powder, and kosher salt. Mix on low speed until just combined.

Gently fold in the diced fresh strawberries into the batter.

Pour the batter into the prepared baking dish and bake for 35-37 minutes, or until the top is golden and crackly.

Once baked, allow the brownies to cool in the pan for at least 30 minutes. The center will puff up during baking but will settle slightly as it cools.

While the brownies are cooling, prepare the white chocolate glaze. In a bowl, combine the chopped white chocolate and lemon juice. Microwave in 20-second intervals, stirring in between, until the chocolate is fully melted. Alternatively, you can melt it using a double boiler.

Stir the melted chocolate until it is smooth and glossy, then sift in the reserved strawberry powder and a pinch of salt, mixing until well combined.

Drizzle the white chocolate glaze over the cooled brownies, tilting the pan to ensure an even coating.

Let the glaze set for at least 20 minutes before slicing the brownies.

Once set, slice the brownies and serve. Store any leftovers in an airtight container at room temperature for up to three days.