Cut the strawberries in quarters. Place the strawberries and sugar in a small saucepan and place over medium heat just until sugar is dissolved. Remove from heat and puree using a blender.

Dissolve gelatin in 2 tbsp cold water and let it soak for about 5 to 10 minutes.

Place over low heat just until the gelatin dissolves and then pour it over strawberry puree. Let it be cool down completely.

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.

In a heatproof bowl add the chocolate and 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.

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

Pour the chocolate mousse over the crust and refrigerate for about 20 - 30minutes to set.

Whip the cold whipping cream until stiff peaks form. Add the cooled strawberry mixture and condensed milk, mix until well combined.

Pour over the set white chocolate mousse.

Refrigerate for overnight to set before serving.

Run a warm knife around the edges of the cake to remove the sides of the pan.