This recipe has a few steps, but they’re straightforward and fun! Follow along to create your Strawberry Crunch Ice Cream Cake, with tips to make it a breeze.

1. Bake the Cake:
   • Prepare the vanilla cake mix according to the package instructions for a 9-by-13-inch cake. Bake and let cool in the pan on a rack for 15 minutes, then transfer to the rack to cool completely.
   • Tip: Let the cake cool fully to avoid melting the ice cream later. Use a wire rack to speed up cooling.
2. Prepare the Cake Layers:
   • Trim the domed top of the cake with a long serrated knife to make it level.
   • Cut the cake in half horizontally to create two layers. Trim a 3/4-inch strip from each long side of both layers; reserve the strips and any trimmings for the crunch topping.
   • Tip: Use a ruler for even trimming, and save all scraps for the crunch layer—they’ll add extra flavor!
3. Slice the Ice Cream:
   • Remove the strawberry ice cream from its carton and place it on a cutting board. Slice lengthwise into three even slabs.
   • Tip: Use a sharp knife and work quickly to keep the ice cream cold. If it starts to melt, pop it back in the freezer for 10 minutes.
4. Assemble the First Layer:
   • Place the bottom cake layer on a parchment-lined baking sheet or in a 9-by-13-inch pan. Arrange the ice cream slabs on top, covering the cake but leaving a 3/4-inch border on the long sides.
   • Let the ice cream soften slightly (about 5 minutes), then smooth with an offset spatula to fill gaps.
   • Press one reserved cake strip against each long side of the ice cream to fill the border.
   • Tip: Smooth gently to avoid pushing the ice cream over the edges.
5. Add the Top Layer:
   • Place the second cake layer on top of the ice cream, pressing gently to secure.
   • Freeze the assembled cake for 1 hour to firm up.
   • Tip: Cover loosely with plastic wrap to prevent freezer odors.
6. Create the “Bite” Detail:
   • Cut off a corner of the frozen cake to look like a bite was taken out. Remove the ice cream from the bite area and reserve the cake trimmings. Return the cake to the freezer.
   • Tip: Use a small knife or cookie cutter for a clean, rounded bite shape.
7. Make the Crunch Topping:
   • Preheat the oven to 350°F. Crumble the reserved cake strips and trimmings onto a baking sheet. Bake, tossing occasionally, for 10 minutes until golden. Let cool.
   • Combine the baked crumbs with 1 1/2 cups crumbled freeze-dried strawberries in a bowl.
   • Tip: Crush the strawberries by hand or in a zip-top bag for a fine, even texture.
8. Frost the Cake:
   • Remove the cake from the freezer. Spread the entire 16-ounce tub of white frosting over the top and sides, leaving the “bite” area and one short side (opposite the bite) uncovered.
   • Tip: Use an offset spatula for a smooth finish, and work quickly to keep the cake cold.
9. Add the Crunch Topping:
   • Finely crush 1 tablespoon of the strawberry-crumb mixture and mix with 1 tablespoon of frosting to make a pink frosting.
   • Press the remaining strawberry-crumb mixture into the white frosting on the top and sides, avoiding the bite and the opposite short side.
   • Spread the pink frosting inside the bite area. Add a line of crumb mixture at the bottom of the bite for a realistic look.
   • Tip: Press the crumbs gently to stick without disturbing the frosting.
10. Freeze and Serve:
    • Freeze the cake for at least 15 minutes, or until firm.
    • Before serving, insert a wooden spatula handle or large craft stick into the cake for a fun presentation.
    • Tip: Cover with plastic wrap if freezing longer to protect the frosting.

Cooking Tip: Keep your kitchen cool and work quickly with the ice cream to prevent melting. If anything gets too soft, pop it back in the freezer for a few minutes.