Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing and flouring it.

In a bowl, combine flour, baking powder, and salt.

In another bowl, beat the softened butter and sugar together until light and fluffy.

Add eggs and vanilla extract to the mixture, mixing well.

Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until combined.

Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

In a small bowl, dissolve gelatin in a tablespoon of cold water and let it bloom.

Melt the chopped white chocolate using a double boiler or microwave in short bursts, ensuring it remains smooth. Allow it to cool slightly.

In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form.

Gently fold in the melted white chocolate and the pureed strawberries. Finally, fold in the bloomed gelatin until fully incorporated.

Once the cake is completely cool, slice it in half horizontally.

Spread half of the mousse over the bottom layer, place the top layer back on, and cover with the remaining mousse.

Refrigerate for at least 2 hours to set.

After the mousse has set, slice the cake and serve it topped with fresh strawberry slices.