Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.

Sift together the flour, baking powder, baking soda, and salt in a mixing bowl for a lump-free mixture.

Cream the butter and sugar in a large bowl until the mixture is light and fluffy.

Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract.

Alternate adding the flour and milk to the butter mixture, starting and finishing with the flour.

Fold in the melted white chocolate.

Divide the batter evenly into the prepared pans. Dollop the strawberry jam atop the batter and use a knife to swirl it throughout.

Bake for 25-30 minutes. Check doneness by inserting a toothpick into the center.

Cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Whip up the frosting by beating softened butter until smooth. Gradually add the powdered sugar and blend in the melted white chocolate, heavy cream, and vanilla until fluffy.

Assemble the cake by placing one layer on a serving plate. Spread frosting on top, then add the second layer and frost the entire cake.

Decorate with fresh strawberries and white chocolate shavings.