Line 2 9-inch cake pans with plastic wrap, allowing enough overhang to go over the sides of the pan. Remove the ice cream from the freezer and allow it to soften slightly. Spread the ice cream evenly in the prepared pans. Cover the top with plastic wrap and return to the freezer and freeze completely, at least 4 hours.

Preheat oven to 350°F. Grease 2 9-inch cake pans, line the bottoms with parchment paper or waxed paper, then grease the paper.

In a large bowl or the bowl of a stand mixer, combine the cake mix and the jello powder. Add in the pureed strawberries, eggs, vegetable oil and water and mix until thoroughly combined. Divide the mixture evenly between the two prepared pans and bake until a tester inserted in the center comes out clean, about 20 minutes. Cool for 10 minutes, then turn out of the pans onto a baking rack to cool completely.

When cool, wrap in plastic wrap and freeze while the ice cream freezes.

Place the whipping cream in a large bowl and whip until slightly thickened. Gradually add the powdered sugar and continue to whip until thick with stiff peaks.

To assemble the cake, unwrap the cake layers and with a serrated knife, cut each of the cakes in half to form 2 thinner layers. Place one layer on a cake stand or cake plate. Unwrap one of the ice cream layers and place on top of the cake layer. Repeat with another cake layer, the remaining ice cream layer, and one more cake layer. (Reserve the remaining cake for the outside of the cake.) Trim the ice cream if needed for the edges to be flush.

Frost the entire cake with the whipped cream. In a bowl, crumble the remaining cake layer and then press into the outsides of the cake.

Freeze until ready to serve.

Right before serving, add additional whipped cream and fresh strawberries to the top.