Preparation Steps

• Line 9×5-inch loaf pan with aluminum foil; leave an overhang on opposite sides to lift out the cake.
• Combine the heavy cream, sugar and vanilla in a large bowl and whip them together until stiff peaks form.
• Place half of cake slices in a single layer at the bottom of prepared pan.
• Using a spatula, spread the ice cream over the cake slices.
• Layer sliced strawberries over ice cream.
• Spread half of the prepared whipped cream over strawberries.
• Layer the rest of the cake slices over the cream.
• Spread the rest of the whipping cream on top and on the sides.
• Set in the freezer for 6 hours or overnight.
• Lift cake out of the pan, cut and serve.