Place the biscuits into a food processor and process until smooth. Melt the butter and pour over the crushed biscuits.
Mix until well combined and press into the base of a cake tin. Place into the fridge to set.
Place the strawberries and sugar into a saucepan and heat over medium heat until the sugar has dissolved and the strawberries have softened. Add the gelatin powder and water and mix until dissolved.
Place into a blender and blend until smooth. Leave to cool.
Melt the white chocolate and cream together in a saucepan. Add the gelatin and water and mix until dissolved. Leave to cool.
Whip the cream and fold half into the white chocolate mixture and half into the strawberry mixture.
Spread the white chocolate over the set biscuits and place back into the fridge for 10-15 minutes until starting to set.
Pour over the strawberry mousse and place back into the fridge to set completely for 2-3 hours.
Recipe by Recipes by Carina at https://recipesbycarina.com/strawberry-and-white-chocolate-mousse-cake-recipe/