Preheat your oven to 350°F (175°C) and prepare a 9×13 inch baking pan by greasing it or lining it with parchment paper.

Melt the unsalted butter in a medium saucepan over low heat, then let it cool.

Combine the cooled melted butter and granulated sugar in a large bowl, then beat in the eggs one at a time and mix in the vanilla extract.

Sift together the all-purpose flour, cocoa powder, baking powder and salt in a separate bowl, then gradually mix into the wet ingredients.

Fold in the sliced strawberries gently using a spatula.

Pour the brownie batter into the prepared pan and spread it evenly. Bake for 25-30 minutes.

In a small saucepan, heat the heavy cream until it simmers, then stir in the chocolate chips to make the ganache.

Allow the brownies to cool in the pan for about 10 minutes, then drizzle the warm ganache over the brownies.

Slice the brownies into squares and garnish with additional fresh strawberries if desired.