In a medium saucepan, combine fresh or frozen strawberries with a splash of lemon juice. Cook over medium heat for about 10–15 minutes, stirring occasionally until the strawberries are soft.

Transfer the strawberry mixture to a blender and blend until smooth. Strain through a fine sieve to remove seeds and let cool.

In a saucepan, gently warm the heavy cream with vanilla extract over medium heat until it reaches a simmer.

Pour the simmering cream over the chopped white chocolate. Add cooled strawberry puree, let sit for 1-2 minutes, then stir until smooth.

Stir in cold heavy cream and optional food coloring. Use an immersion blender to mix thoroughly for 1-2 minutes.

Cover the ganache with plastic wrap and refrigerate for 3-4 hours or overnight.

Once chilled, whip the ganache on medium speed with a mixer for about 2-3 minutes until light and fluffy.