Preheat your oven to 350°F (175°C) and prepare a 9x9 inch baking pan by greasing it and lining with parchment paper.

In a double boiler, melt the unsalted butter and white chocolate over medium-low heat, stirring until smooth.

Whisk together the eggs, egg yolks, sugar, and vanilla extract in a separate bowl until pale and smooth.

Combine the melted butter and white chocolate into the egg mixture, whisking until smooth and glossy.

Gently fold in the flour and salt until just combined, being careful not to overmix.

Process the freeze-dried strawberries into a fine powder and fold into the brownie batter.

Spread the batter into the prepared pan and bake for 28-31 minutes until the edges are set.

Cool the brownies in the pan for 15 minutes before transferring to a wire rack to cool completely.

Mix powdered sugar and whole milk in a bowl to create a smooth icing, then pour over cooled brownies.

Let the icing set for 15-20 minutes before slicing into squares.