Preheat your oven to 350°F (175°C).

Make the cake base: In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Sift the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the creamed mixture and blend until just combined.

Bake your cake: Pour the batter into a greased 8-inch cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool on a wire rack while you prepare the mousse.

In a small bowl, dissolve the gelatin in cold water. Allow it to sit for about 5 minutes.

In a saucepan over low heat, melt the chopped white chocolate until smooth. Once melted, remove from heat and let cool slightly.

Meanwhile, whip the heavy cream and sugar in a large bowl until medium peaks form.

Stir the strawberry puree and the gelatin mixture into the cooled white chocolate, mixing well.

Gently fold this into the whipped cream until no streaks remain.

Place your cooled cake on a serving platter. Pour half of the strawberry mousse over the cake and smooth the top. Let it set in the fridge for at least 2 hours.

Pour the remaining mousse over the set layer and refrigerate for another 2 hours (or overnight, if you can wait!).

When ready, garnish with fresh strawberries and whipped cream.