Wash the strawberries, remove stems, and chop. Combine with lemon juice in a saucepan over medium heat. Cook for 5-7 minutes until soft. Blend until smooth and strain to remove seeds. Allow to cool.

Chop white chocolate and place it in a mixing bowl. Heat heavy cream and vanilla in a saucepan until simmering. Pour over chopped chocolate and strawberry purée, let sit, then stir until combined.

Add cold heavy cream to the ganache base. Optionally, add food coloring. Blend on low speed until smooth.

Cover the ganache with plastic wrap pressing it on the surface to prevent a skin. Chill in the refrigerator for 3-4 hours or overnight.

Remove the ganache from the refrigerator and whip on medium speed for 2-3 minutes until fluffy.

Use the whipped ganache to enhance desserts or store in an airtight container in the refrigerator for 3-4 days.