Carefully cut 1 in. (2.5 cm) horizontally off top of cake with serrated bread knife, keeping the round in one piece. Set aside. Carefully hollow out bottom portion of cake, leaving 1/2-in. (1-cm) thick shell (removed cake pieces can be frozen and used for recipes such as trifle or rum balls).
Step 2
Fill cake hollow with ice cream. Put top of cake back in place. Wrap and freeze until ice cream is firm, about 1 hour.
Step 3
When ready to serve, mix strawberry slices with sugar. Slice cake and serve with strawberries on side and top with whipped cream, if using.
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