Let cool, then refrigerate for 1 hour. Remove from the fridge and add 3.5 oz (100 grams) of the diced strawberries with the juice of half a lemon, and the chocolate chips.

Line the inside of a dome-shaped mold with plastic wrap. Place the first chocolate sponge cake layer, soaked with the water and sweetened condensed milk mixture, in the mold. Spread half of the condensed milk and strawberry filling over it.

Refrigerate for 1 hour. Meanwhile, prepare the white chocolate ganache by combining the heavy cream and white chocolate in a bowl. Microwave in 30-second intervals, stirring after each, until smooth.

Let the ganache cool, then refrigerate for 2 hours. Whip with an electric mixer until fluffy.

Top with halved strawberries and return to the fridge.

Serve chilled.