Blushing Brant Wilson Strawberry and White Chocolate Trifle

Brant Wilson was a red-head, tall drink of water who blushed at just about anything.  I went out with him my freshman year, pre-mission for him, so we were both pretty naive and innocent.  Now it takes a lot more to make me blush- probably for him too.  But at the time I saw this quality, albeit cute, as a kind of weakness.  Apparently I wanted my men tough, burly and not easily embarrassed back then.  But the "blushing"  (pink strawberry, white chocolate mousse) part of this recipe is anything but a weakness.  In fact I would say it is its strength.  And be warned- trifles make a beautiful presentation in a trifle bowl, but they look like a mess when served up. Which I think could also be said for some of those "tough, burly, not easily embarrassed" men I thought were so desirable in my younger years- they look impressive, but when you really break them down- they are a mess!  But don't let that stop you from making this yummy dessert.  Messy looking or not- this is one tasty dish.
Blushing Brant Wilson Strawberry and White Chocolate Trifle
White Cake mix- made in a 9x13 dish according to the box directions, let cool and then cut into bit size pieces.
Mousse-
1/4 c water
1/4 c strawberry-flavored gelatin
1/8 tsp salt
8 oz white chocolate, finely chopped
2 c heavy cream
Bring water to a boil in a small saucepan.  Stir in gelatin and salt until dissolved and remove from heat.  Microwave 8 ounces white chocolate and 1/2 c heavy cream in medium bowl, stirring every 30 seconds, until chocolate is melted and mixture is smooth, about 1 1/2 minutes.  Stir in gelatin mixture and let cool to room temperature, about 30 minutes.  Whip remaining 1 1/2 c heavy cream with electric mixer until soft peaks form, 1 to 3 minutes.  Gently fold 1/3 of whipped cream into cooled white chocolate mixture.  Fold in remaining whipped cream until incorporated. 
Other ingredients
1 c heavy cream- whipped and sweetened with a tsp of sugar and a tsp of vanilla
2 c strawberried cut up and mixed with a little sugar to help them get all juicy
Few strawberries cut up for the top
Assembly
Line the bottom of your trifle dish with 1/3 cake pieces then layer in 1/2 chopped up, juicy strawberries, then 1/2 the white chocolate mousse.  Repeat, then finish with last 1/3 of cake.  Top cake with sweetened whipped cream and garnish with starwberries.