In a large saucepan, melt butter with sugar, heavy cream and salt. Cook over medium-high heat until mixture starts to boil. Stirring constantly, boil for 5 minutes.

Remove from heat.

Using a mixer, beat in white chocolate and marshmallow creme until fully blended and smooth (about 1-2 minutes). Pour half into a parchment paper lined 9-inch baking dish.

To remaining mixture, beat in strawberry gelatin mix, 1 minute until smooth. Pour over first layer and using a knife, quickly swirl the two layers together.

Allow to set at room temperature for 4 hours or overnight. Cut into bite sized pieces and enjoy!