Step 1: Make the Strawberry Sorbet

1. In a blender, combine 3 cups hulled fresh strawberries, 1 cup superfine sugar, ½ cup water, and 2 tablespoons fresh lemon juice.
2. Blend on high speed until completely smooth, about 1 minute.
3. Transfer to an ice cream maker and churn according to the manufacturer’s instructions (usually 20-30 minutes) until it’s the consistency of soft serve.
4. Transfer to a metal container and freeze for at least 2 hours to firm up.

Tip: Taste the mixture before churning and add more lemon juice if needed. Ensure the ice cream maker bowl is frozen for 24 hours.

Step 2: Prepare the Crumble Coating

1. Preheat the oven to 350°F.
2. Spread 4 ounces (about 1 cup) coarsely crumbled store-bought pound cake on a baking sheet.
3. Bake for 10-12 minutes, tossing occasionally, until golden and crisp.
4. Let cool completely, then transfer to a bowl.
5. Add ½ ounce (about ½ cup) finely crumbled freeze-dried strawberries and toss to combine.

Tip: Crumble the pound cake into small, bite-sized pieces for even toasting. Store in an airtight container if making ahead.

Step 3: Line the Pan

1. Line a 9-by-5-inch loaf pan with plastic wrap, leaving a 4-inch overhang on all sides for easy unmolding.

Tip: Smooth the plastic wrap to avoid wrinkles in the cake. Use two sheets if needed for full coverage.

Step 4: Layer the Vanilla Ice Cream

1. Let 2 cups (half of the 4 cups) vanilla ice cream soften at room temperature for 10-15 minutes until spreadable but not melted.
2. Spread in an even layer in the bottom of the lined loaf pan.
3. Freeze for 20-30 minutes to firm up slightly.

Tip: Use a spatula to smooth the ice cream for a neat layer. Cover with plastic wrap to prevent freezer burn.

Step 5: Add the Strawberry Sorbet Layer

1. Scoop the firm strawberry sorbet from the freezer and spread it evenly over the vanilla ice cream layer.
2. Freeze for 20-30 minutes to firm up slightly.

Tip: If the sorbet is too hard, let it sit for 5 minutes before spreading. Work quickly to keep layers distinct.

Step 6: Add the Final Ice Cream Layer

1. Let the remaining 2 cups vanilla ice cream soften at room temperature for 10-15 minutes.
2. Spread evenly over the sorbet layer.
3. Fold the plastic wrap overhang over the top to cover.
4. Freeze for at least 4 hours, or overnight, until solid.

Tip: Press gently to remove air pockets for a smooth cake. Ensure the pan is level in the freezer.

Step 7: Make the Whipped Cream

1. Chill a serving dish in the freezer for 10 minutes.
2. In a medium bowl, combine 1 ½ cups heavy cream, 3 tablespoons confectioners’ sugar, and 1 teaspoon vanilla extract.
3. Beat with a mixer on medium-high speed until stiff peaks form, about 2-3 minutes.

Tip: Chill the bowl and beaters for 10 minutes for faster whipping. Stop when peaks hold their shape to avoid graininess.

Step 8: Unmold and Coat the Cake

1. Remove the cake from the freezer and unfold the plastic wrap.
2. Use the overhang to lift the cake out and invert onto the chilled serving dish. Discard the plastic wrap.
3. Working quickly, spread the whipped cream evenly over the top and sides of the cake using a spatula.
4. Sprinkle the pound cake–strawberry crumble mixture over the whipped cream, pressing gently to adhere.

Tip: If the cake softens, freeze for 10 minutes before coating. Work fast to keep the whipped cream firm.

Step 9: Freeze and Serve

1. Freeze the cake for 1 hour until the whipped cream is firm.
2. Slice into 10-12 pieces with a warm, sharp knife and serve immediately.

Tip: Dip the knife in hot water and wipe dry for clean slices. Serve on chilled plates to keep the cake firm.