Ingredients:
1 package (about 12 ounces) store-bought shortcake cups or a premade sponge cake1 quart strawberry ice cream, softened1 container (8 ounces) whipped topping (like Cool Whip), thawed1 cup diced fresh strawberries
Instructions:
Prepare the Base:
If using shortcake cups, crumble them and press them into the bottom of a 9-inch springform pan to form an even layer. If using a premade sponge cake, cut it to fit the bottom of the pan.
Add the Ice Cream:
Spread the softened strawberry ice cream evenly over the shortcake layer. Smooth the top with a spatula.
Freeze until firm, about 1-2 hours.Add the Whipped Topping:
Spread the thawed whipped topping evenly over the ice cream layer.Freeze until firm, about 1 hour.Add Fresh Strawberries:
Just before serving, top the cake with the diced fresh strawberries.Serve:Carefully remove the sides of the springform pan.
slice and serve immediately.