Angel Food Ice Cream Cake

Slice the 8-inch angel food cake horizontally into two equal layers using a serrated knife with a gentle sawing motion.

Place the bottom cake layer on a serving plate or cake board, creating a stable base for assembly.

Spread approximately one-quarter of the slightly softened vanilla ice cream evenly over the bottom cake layer using an offset spatula or knife.

Top with the second cake layer, pressing gently to secure it in place without crushing the delicate cake.

Spread the remaining softened vanilla ice cream over the top and sides of the assembled cake, creating an even coating.

Rinse the fresh strawberries and remove the stems and leaves, then pat dry with paper towels to remove excess moisture.

Slice the strawberries into halves or quarters, depending on size, and toss gently with sugar or sugar substitute to taste in a bowl until the berries release their juices.

Arrange the sugared strawberries over the top and sides of the ice cream cake, pressing them gently into the ice cream so they adhere.

Transfer the assembled cake to the freezer immediately and freeze for at least 2 hours until the ice cream is firm before serving.