Gently fold half of the strawberry whipped cream into the white chocolate mixture using a rubber spatula. Use the spatula to swoop around the sides of the bowl and pull through the center like I show in the video of this recipe. Fold in the remaining strawberry whipped cream. Be careful not to over-mix the mousse, or it will become deflated and lose its structure.
Cover the mousse with plastic wrap and chill in the refrigerator for at least 2 hours. Make sure you keep the mousse chilled until right before you fill the cake because it can also lose its shape if it gets warm.
Notes
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