How to Make Yummy White Chocolate Layer Cake Filled with Strawberry Mousse and Frosted with Whipped Strawberry White Chocolate Ganache fit for newbie.

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Provide FOR STRAWBERRY PUREE.
You need fresh strawberrys, stems removed and sliced.
You need FOR STRAWBERRY WHITE CHOCOLATE GANACHE FROSTING.
Prepare heavy whipping cream.
Provide white chocolate, chopped, not chips.
You need to prepare strawberry puree.
You need FOR WHITE CHOCOLATE CAKE.
Use cake four.
Use baking soda.
Prepare salt.
You need white chocolate, chopped, not chips.
Use unsalted butter at room temperaturee.
Prepare large eggs, seperated, yolks in a bowl, whites in a seperature large bowl.
You need to prepare cream of tarter.
You need buttermilk.
You need to prepare FOR STRAWBERRY MOUSSE FILLING.
You need to prepare strawberry jello.
You need to prepare boiling water.
Provide cold strawberry puree.
You need to prepare cold heavy whipping cream.
Provide vanilla extract.

Short Tips:

MAKE STRAWBERRY PUREE FOR MOUSSE AND FROSTING.
Puree strawberries in a food processor or blender and reserve all juice to use for filling and topping.
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MAKE STRAWBERRY WHITE CHOCOLATE GANACHE FROSTING.
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.
MAKE WHITE CHOCOLATE CAKE.
Preheat oven to 350°F. Spray 4 - 8 - inch cake pans with bakers spray.
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.
Divide into prepared pans and bake until cake is golden and toothpick comes out just clean, about 25 minutes..
Cool 30 minutes in pans on rack before removing to cool completely.
MAKE SYRAWBERRY MOUSSE.
Dissolve gelatin in boiling water.
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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.
ASSEMBLE CAKE.
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.
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