In the work bowl of a food processor, pulse fresh strawberries until almost smooth (a few small pieces should remain). Transfer to a medium saucepan, and stir in corn syrup. Bring to a boil over medium heat.

In a large heatproof bowl, place white chocolate and powdered strawberries. Pour hot strawberry mixture onto chocolate mixture; let stand for 5 minutes. Stir with a spatula until smooth and emulsified. Whisk in cream. Cover and refrigerate until set, at least 5 hours, or up to overnight.

Spoon ganache into the bowl of a stand mixer fitted with the whisk attachment. Beat at low speed until ganache becomes thick and holds its shape, 2 to 4 minutes. Use immediately, or refrigerate for up to 2 days. If refrigerated, rewhip ganache by hand before using.