Melt 100g white chocolate in a bain-marie.
Dunk the strawberries into melted white chocolate.
Refrigerate for 1-2 hours or until set.
For the sponge, preheat the oven to gas 4, 180°C, fan 160°C. Grease and line the bases of 2 x 20cm sandwich tins with baking paper. In a large bowl, whisk the butter and sugar together for 5 minutes until pale and fluffy. Gradually add the eggs, whisking well between each addition. In a separate bowl, mix the flour and baking powder together, then sift over the wet mixture and fold through.
Divide the mixture evenly between the 2 tins. Place in the oven for 20-25 minutes, until golden and a skewer inserted into the centre comes away clean.
Remove from oven and leave in tins to cool for 10 minutes before turning out onto a cooling rack where left to cool completely.
Whilst the sponge is cooling, make the butter icing. Whisk together ingredients for 2-3 minutes until light and smooth.
Once the sponge is completely cool, spread the butter icing in-between the layers of sponge, covering the side and top.
Place white chocolate strawberries and popcorn on top and dust with a sprinkle of meringue.
Optional: Drizzle over Joe & Seph’s Strawberry & Marc De Champagne Caramel Sauce.