Simmer gently (reduce heat if needed) while stirring until the strawberries have reduced to 1/4 cup. (It will be very thick. Keep an eye on it and stir constantly to prevent scorching)
Remove from heat and let strawberry reduction cool. Set aside until ready to use.
Preheat the oven to 325 F. Line a glass 8x8 square baking pan with parchment paper. Set aside.
In a large bowl, stir together melted butter and sugar.
Stir in eggs, vanilla extract, strawberry extract, and lemon extract until well combined.
Fold in cooled strawberry reduction. (see note)
Stir in flour and salt just until combined.
Stir in 2-4 drops of food coloring for a deeper shade of natural pink. Stir just until combined. (I always use 4 drops of McCormick red liquid food coloring)
Pourbatt er into the prepared baking dish and spread into an even layer.
Bake on the middle rack for about 35-40 minutes or until the center is set.
Remove from oven and let cool completely.
To make the glaze, combine all glaze ingredients until the mixture is silky. Add more milk if needed.
Once brownies have cooled, remove them from the pan and spread the glaze on top, and allow to harden.
Slice brownies into 16 squares and serve.
Store brownies in an airtight container.
Video
Notes
In the video, I added the strawberry puree last. Either way works, but if you want to see what shade the natural color will be before adding the food coloring, then add the puree at this step.