Slowly drizzle the dissolved gelatin into the slightly cooled melted white chocolate, whisking constantly until fully incorporated.
Gently fold the melted white chocolate mixture into the whipped cream in several additions until just combined. Be careful not to deflate the cream.
Gently fold in the finely diced or pureed fresh strawberries.
Pour the white chocolate cream mixture over the cooled cake base in the prepared pan, spreading it evenly with an offset spatula.
Refrigerate for at least 2-3 hours, or until the cream layer is firm and set.
Prepare the Fresh Strawberry Jelly Topping:
Arrange the thinly sliced fresh strawberries neatly over the set white chocolate cream layer. You can create a decorative pattern or simply spread them evenly.
In a small microwave-safe bowl or saucepan, sprinkle 2 teaspoons of gelatin powder over 2 tablespoons of cold water. Let it sit for 5 minutes to bloom. Heat gently for 15-20 seconds in the microwave (or over low heat on the stove) until the gelatin is fully dissolved and clear. Do not boil.
In a separate saucepan, combine 1 cup water (or juice) and 1/4 cup granulated sugar. Heat over medium heat, stirring, until the sugar is completely dissolved. Remove from heat.
Stir the dissolved gelatin into the warm sugar mixture until fully incorporated. If using, stir in the lemon juice.
Let the jelly mixture cool slightly to room temperature. Do not let it set.
Carefully pour the cooled jelly mixture over the arranged strawberries in the pan. Pour slowly, perhaps over the back of a spoon, to avoid disturbing the strawberries.
Refrigerate the entire cake for at least another 4 hours, or preferably overnight, to allow the jelly layer to set firmly.
Assembly & Finishing Touches:
Once thoroughly chilled and set, use the parchment paper overhangs to carefully lift the entire cake out of the pan and onto a cutting board.
Using a sharp knife, dip it in hot water and wipe it clean between each cut to achieve perfectly neat squares. Cut the cake into 16 squares (4×4 arrangement) or desired size.
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