Melt the white chocolate gently. Use a microwave in 20-second bursts or a heatproof bowl over simmering water. Stir until smooth, then let it cool slightly so you don’t cook the cream gods.

Whip the cold heavy cream to soft peaks. Don’t overdo it; we’re aiming for fluffy not butter. Add the vanilla and a pinch of salt for balance.

Fold in the Greek yogurt or mascarpone to lighten the base. A gentle turn, not a facial assault—let the mixture stay airy.

Stir the cooled white chocolate into the creamy base. If you’ve waited long enough, you’ll hear a sigh of satisfaction in the kitchen.

Sweeten with powdered sugar to taste. Remember: you can always add more, but you can’t take it out once it’s in. Taste as you go.

Gently fold in sliced strawberries. You want pockets of strawberry brightness, not a strawberry mudslide.

Divide into serving dishes and chill for at least 2 hours. This is the part where patience earns dessert. Pro tip: refrigerate overnight for maximum mousse vibes.