Preheat and Prepare: Preheat your oven to 350°F (175°C). Prepare an 8x8-inch baking pan by lining it with parchment paper, allowing some excess paper to hang over the edges for easy lifting after baking.

Prepare Strawberry Powder: Place the freeze-dried strawberries in a food processor and pulse until they become a fine powder. Set aside.

Melt Butter and Chocolate: In a medium saucepan, melt the butter over low heat. Incorporate the chopped white chocolate and mix until it is fully melted and has a smooth consistency. Take the pan off the heat and let it cool for a bit.

Mix Wet Ingredients: In a large mixing bowl, combine the melted white chocolate mixture, granulated sugar, salt, and vanilla extract. Stir until smooth. Incorporate the eggs one at a time, ensuring to mix thoroughly after each addition.

Add Dry Ingredients: Sift in the flour and strawberry powder, folding gently until just combined. Do not overmix to keep the brownies soft and tender.

Bake: Pour the batter into the prepared baking pan and spread evenly. Place in the oven and bake for 25 to 30 minutes, checking for doneness by inserting a toothpick into the center; it should come out free of any batter. Allow the brownies to cool in the pan completely before glazing.

Prepare the Glaze: In a medium bowl, whisk together the powdered sugar and milk until smooth. Incorporate additional milk as necessary to achieve a smooth, pourable consistency. Stir in the red food coloring to achieve a light pink hue.

Glaze and Serve: Once the brownies are completely cool, drizzle or spread the glaze over the top. Allow the glaze to set before cutting into squares.