16-18 oz. vanilla cake mix, plus needed ingredients
1 1/2 qt. carton strawberry ice cream
1 1/2 c. crumbled freeze dried strawberries (use a 1.2 oz. pkg)
16+ oz. tub vanilla icing
Prepare the cake mix as directed for 9x13 cake. Bake, and cool 15 min.Transfer to rack to cool completely. Trim the domed top of cake and slice remaining cake in half horizontally to make 2 cakes. Trim 3/4" strip from each long side and reserve. Cut the carton off the ice cream and set on cutting board. Slice lengthwise into fourths. Arrange ice cream on bottom layer of cake. Let soften and smooth with spatula over cake., leaving 3/4" border on long sides. Press reserved strip of cake against long sides of ice cream layer.Reserve the remaining strips. Place the second cake on top of ice cream and freeze for 1 hour. Cut off corner of frozen cake (if desired, to look like a bite has been taken). Preheat oven to 400 degrees. Crumble remaining reserved strips on baking sheet and bake, tossing occasionally until golden (about 10 minutes). Let cool and combine with freeze dried strawberries. Combine 1 T. frosting with with strawberry mixture to make it pink, and frost the inside of "bite" area to resemble strawberry ice cream. Cover the entire cake with remaining frosting. Press strawberry mixture into frosting. Freeze until firm, at least 15 minutes. Insert a wooden spatula handle or craft stick in cake before serving. The cake will look like a popsicle.
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