Strawberry Ice Cream Layer Cake

Ingredients:

• 16 tbsp (230 g) butter at room temperature
• 2 and 1/4 cups premium wheat flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 3/4 cup whole milk
• 500 ml strawberry ice cream
• 500 ml vanilla ice cream with chocolate chips
• 1 liter strawberries, cut into 4 pieces
• 1 tbsp lemon juice
• 2 cups chilled heavy cream
• 1/2 cup powdered sugar

Preparation:

1. Preheat the oven to 325°F (160°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the bottoms. Lightly flour the pans and shake off any excess.
2. Combine the flour, baking powder, and salt in a medium bowl. Beat the butter in a wide bowl with a mixer on medium speed until thick, about 1 minute. Add the brown sugar and 1/2 cup granulated sugar and beat for about 5 minutes, scraping down the sides of the bowl. Beat in the eggs one at a time. Add 1 tablespoon vanilla. Reduce the speed to low and beat in the flour mixture in 3 additions, alternating with the milk. Increase the speed to medium and beat until the dough is smooth, about 20 seconds.
3. Divide the batter among the prepared pans. Bake until the cake is golden brown, 30 to 35 minutes. Transfer to a wire rack and let cool in the pans for 20 minutes. Then invert onto a wire rack, remove the parchment, and cool completely.
4. Remove the ice cream from the freezer and let it soften. Combine both flavors in a large bowl and fold with a spatula. Line the chilled cake pan with plastic wrap and fill with an even layer of ice cream. Cover with plastic wrap and freeze until firm, about 45 minutes.
5. Uncover the ice cream and place it on one of the sponge cake layers; remove the film. Top with the second sponge cake layer, gently pressing it into the ice cream. Remove any excess with a spatula. Freeze for at least 1 hour.
6. Puree 2 cups strawberries in a food processor until liquid. Strain through a fine-mesh sieve, pressing down with a rubber spatula; set aside. Combine the remaining 2 cups strawberries, 2 tablespoons granulated sugar, and lemon juice in a small bowl; toss to combine.
   
   In a large bowl, combine the cream, powdered sugar, and the remaining 2 teaspoons vanilla. Beat the mixture with a mixer on medium speed until stiff peaks form, about 3 minutes. Stir in the strawberry puree.
   
   Remove the cake from the freezer and top with strawberry whipped cream. Freeze for 45 minutes or overnight. Decorate the ice cream cake with strawberries. Let the cake sit at room temperature for 10-15 minutes before slicing.