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I really think Katharine is trying to make us jealous.

It all sounds super yummy and I don't think the freeze would be a problem, just wrap it well so the cake stays moist.

You can also frost your cake with softened vanilla ice cream. We used to do that at the ice cream shop I worked at. I have also heard of people using cool whip. I think it will come out just find, it's really not too hard at all! To assemble, I would place the cake in a springform pan (or bake it in one), then add the softened ice cream on top, freeze a bit, then add the other cake layer. Freeze again before frosting. Don't forget to take it out for a bit before serving! Oh, and you can also make one in a bowl if you prefer a different shape...just line the bowl with cake pieces before putting in the softened ice cream. Good luck and enjoy!

I advise against using strawberries in the cake. I recently made an ice cream cake and mixed strawberries into the ice cream, but even after taking the cake out of the freezer to soften for a while the strawberries remained rock hard. Maybe a puree would work better, or just have a strawberry sauce to pour over the cake. But the icy chunks of strawberry in the cake were not very pleasant.

I agree with forked. Maybe put the strawberries on top of the cake after you take it out to serve?

I just made an ice cream cake for my son's birthday and used whipped cream as the frosting, it worked wonderfully. I thought buttercream would be too sweet with the ice cream and cake.