Step 1

Cut the strawberries into quarters. Place the strawberries and sugar in a small saucepan and place over medium heat just until the sugar is dissolved. Remove from heat and puree using a blender. Set aside while you prepare the gelatin.

Step 2

Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place over low heat just until the gelatin dissolves and then pour it over strawberry puree. Let the strawberry mixture cool at room temperature while you prepare the rest.

Step 3

Place the biscuits/graham crackers into the bowl of a food processor. Blend until crumbs form. Add melted coconut oil or butter and process until completely combined.

Step 4

Press the mixture into the bottom of a non-stick 8 inch (20 cm) springform pan using the back of a spoon. Refrigerate until you prepare the white chocolate mousse.

Step 5

In a heat proof bowl add the chocolate and 5 oz (150g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in 2 tbsp cold water and let  it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let cool completely.

Step 6

Whip the remaining 7 oz (200g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.

Step 7

Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set.

Step 8

Whip the cold whipping cream until stiff peaks form. Add the cooled strawberry mixture and mix until well combined. Pour over the set white chocolate mousse.

Step 9

Refrigerate for about 4 hrs or overnight to set before serving. Run a warm knife around the edges of the cake to remove the sides of the pan.