Preheat the oven to 400 degree F.

Place chopped white chocolate and 1/2 c of the heavy whipping cream in a small saucepan over low heat. Stir constantly until the chocolate melts and totally combined. Set aside to cool for about 20 minutes.

Place the trimmed, halved strawberries on a rimmed baking sheet lined with parchment paper. Sprinkle with the brown sugar, and mix gently with your hands. Roast in the oven for about 30-35 minutes or until the berries are jammy, fragrant, and slightly caramelized. Scoop the berries into a bowl to cool in the fridge until you're ready to serve.

With a handheld mixer, or the bowl of a stand mixer with the whisk attachment, beat the remaining 1 cup of cold heavy cream, pinch of salt, and vanilla extract until stiff peaks, about 5-7 minutes. Gently fold the whipped cream into the cooled white chocolate mixture until totally combined. Scoop the soft mousse into individual serving cups (I use ramekins + mason jars), cover with plastic wrap and refrigerate for at least 2 hours, or up to 2 days. 

When you're ready to serve, spoon the roasted strawberries on top, and be prepared to fall in love!