Preheat your oven to 175°C (350°F). Grease two 20cm (8-inch) cake pans and line the bottoms with parchment paper to prevent sticking.
Gently melt the 200g of white chocolate in a heatproof bowl over simmering water, stirring constantly until smooth. Set aside to cool slightly.
In a large mixing bowl, beat the softened butter and caster sugar together with an electric mixer until the mixture is pale, fluffy, and slightly increased in volume, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. The batter may look slightly curdled, but that’s normal.
Stir in the vanilla extract and the melted white chocolate until evenly combined.
Sift the cake flour and baking powder into the mixture, then gently fold until just combined, being careful not to overmix.
Hull and roughly chop the fresh strawberries, then fold them into the batter, distributing evenly but avoiding breaking the fruit too much.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden and spring back when lightly pressed.
While the cakes cool in their pans for 10 minutes, whip the chilled heavy cream until soft peaks form, taking care not to overbeat.
Remove the cakes from their pans and transfer to wire racks. Cool completely, about 1 hour, to prevent melting the frosting.
Spread a layer of whipped cream over the first cake, then sprinkle with sliced strawberries. Place the second cake on top and repeat the process. Cover the top and sides with remaining whipped cream.
Decorate the top with extra strawberries and drizzle with melted white chocolate for an elegant finish. Chill the assembled cake for at least 30 minutes before serving to set the flavors.
