In a small saucepan, combine 1 cup (150g) chopped strawberries, 3 tbsp (37g) granulated sugar, and 1 tsp (5ml) lemon juice. Simmer over medium heat until the berries break down. Strain through a fine-mesh strainer into a bowl, pressing out the thick, glossy red syrup. Set aside.

Blend the remaining 1 cup (150g) of fresh strawberries in a food processor until completely smooth. Pass through the fine-mesh strainer to remove seeds, leaving a vibrant, seedless liquid.

In a chilled metal bowl, whip 1 cup (240ml) cold heavy whipping cream, 2 tbsp (15g) powdered sugar, and 1 tsp (5ml) vanilla extract on medium-high speed until firm, stiff peaks form. Transfer to a piping bag.

In a clean saucepan, warm 2 cups (473ml) whole milk and 1/2 cup (120ml) heavy cream over medium-low heat until steaming. Remove from heat and whisk in the 4 oz (113g) finely chopped white chocolate until completely melted and opaque. Whisk in the strained strawberry puree to create a pastel pink liquid.

Pour the steaming pastel pink hot chocolate into a clear glass mug on a ceramic saucer. Pipe a tall, fluffy swirl of stiff whipped cream on top. Drizzle the glossy bright red strawberry syrup over the cream so it cascades down. Garnish the very top with a fresh strawberry cut in half, keeping the green leaves intact.