1 yellow cake mix plus 3 eggs ⅓ cup oil and 1⅓ cup water as directed on package
1 almost half gallon vanilla ice cream
16 ounces of fresh strawberries + about 12 more for decorating
2 small containers of extra creamy whipped topping
Instructions
First, prepare your round cakes as directed on the package or you can make your own from scratch, either will work. I went the easy way and used a boxed cake mix. Let them cool and wrap them individually in waxed paper lined foil and freeze.
Puree the 16 ounces of strawberries, I used my food processor and pulsed several times.
Line a round cake pan with foil and spread the vanilla ice cream into the pan until smooth. I microwave the carton for 20 seconds to soften the ice cream a little, it makes it easier to spread. Cover and pop it in the freezer.
Once the layers are frozen solid, unwrap and let's put the cake together. I let mine freeze overnight.
You have to work fast when stacking because the ice cream melts quickly...very quickly.
Return to the freezer to firm up.
I started frosting the top and worked my way down the side. You have to be fast it took a few times going back into the freezer before I could get it completely frosted and decorated. Next time I make it I will make all the strawberries into a puree and pour over the top. I didn't like the chunks of frozen strawberries. My husband thought it was fine the way I made it. :)
For the best results freeze for several hours before cutting. That's why I would recommend making this cake a day or two ahead of time.
Recipe by Mamal Diane at https://mamaldiane.com/strawberry-ice-cream-cake/