Completely homemade, very simple, and totally beautiful, this 4th of July Strawberry Ice Cream Cake is creamy, dreamy, and perfect!
Preheat oven 350 degrees. Line 2 - 9 inch round cake pans with parchment paper. (I trace the bottoms with a pencil onto the parchment paper, and cut to fit) Spray the parchment lined pans with non stick spray, and set aside.
In a large bowl attached to a stand mixer, cream the butter for 3 minutes until creamy. Add the powdered sugar, one cup at a time. With the final cup, pour in the heavy whipping cream and vanilla extract. Beat for 2 minutes until nice and creamy.
Line one 8 inch cake pan with plastic wrap, and pour ice cream in, covering with the overlapping plastic wrap. Freeze overnight. To assemble the ice cream cake, place one cake layer on top of the ice cream, flip onto a cake pan, remove plastic wrap, and place top layer of cake on. Place the cake into the freezer while you are making the frosting. Frost the cake, and top with the berries.