Puree strawberries in a food processor or blender and reserve all juice to use for filling and topping

Heat cream until hot but not boiling, pour over white chocolate, let sit one minute then stir untl smooth

Stir in strawberry puree and refrigerate until cold, at least 2 hours

Right before frosting cake (Don't whip until your ready to frost cake, you can have this chilled up to 2 days before whipping) Beat until light and flffy when ready to frost cake

Whisk flour baking soda and salt in a bowl

Melt white chocolate until smooth either in the microwave or over a double boiler

In a medium bowl beat the eggs and sugar until well combined, beat in egg yolks, vanilla and white chocolate until smooth

Add the flour alternating with the buttermilk

Beat egg whites and cream of tarter until they hold firm peaks

Fold egg whites into cake batter until combined

Cool 30 minutes in pans on rack before removing to cool completely

Dissolve gelatin in boiling water

Stir in cold syrawberry puree to mix really well, refrigerate until cold and starting to thicken but NOT setting up

Beat cream to soft peaks, add vanilla and beat until it holds its shape

Fold strawberry and cream together until uniform in color, chill until its thick enough to be spreadable, about 2 hours

Place on cake layer, bottom up on serving platter

Cover with 1/3 of the thickened strawberry mousse

Add second cake layer, bottom up and cover with another 1/3 of strawberry mousse

Add third layer of cake and cover wiypth remaining mousse. Refrigerate until cake and mousse firm up at least 2 hours

Whip the White Chocolate Strawberry Ganache frosting and frost the top and sides of cake. Refigerate again untjil frosting fims up before garmnishing and slicing

Garnish with fresh strawberries and red, pink and white sprinkles