Strawberry puree: add strawberries and sugar to a medium bowl. Stir until sugar has dissolved. Add to the freezer while your making your cake. When you need to add the puree to the cake, blend the strawberry mixture in a food processor or blender. Use immediately.

Cake: Preheat the oven to 350 degrees F. Spray two 9 inch round cake pans with non-stick cooking spray and line the bottom with parchment paper. Lightly spray the top of the parchment paper with non-stick cooking spray too. Set aside.

Using your stand mixer, mix together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each addition.

Combine the flour and baking powder in a medium bowl. Add the flour to the batter alternating with the milk. Add in vanilla and strawberry puree.

Divide the batter evenly between the two prepared pans.

Bake for 25 to 30 minutes, or until a toothpick inserted comes out clean. Allow cakes to cool in the pans for 10 minutes, then remove to a wire rack for cooling. Remove parchment paper from bottom of cakes. Cool cakes completely, about 1-2 hours before assembling.

Assemble: Using a spring foam pan, add the first cake layer.

Using your stand mixer, add the ice cream and mix until it's spreadable (be careful not to over mix. You don't want runny ice cream) Spread the ice cream over the first layer of cake.

Cover with second layer cake. Cover with foil and place in the freezer. Allow to freeze completely, about 6-8 hours.

Once the cake is frozen, remove the spring foam pan. Frost cake with cool whip and garnish.

Cut into slices and enjoy!