Line a 9x5 inch loaf pan with parchment paper. (If you really want ice cream cake perfection, line plastic wrap inside the parchment paper and allow to hang over the sides.) Spray it with non-stick cooking spray.

Take out the first ice cream flavor(the flavor you want on top) from the freezer and allow to sit for 10 minutes to soften. Spread the first layer along the bottom of pan spreading it as even as possible. Return to freezer for at least 2 hours.

Remove the second flavor of ice cream and allow to sit again for 10 minutes. Spread over the first flavor. I thought it worked well to place little scoops of ice cream all over the top layer (the one on the bottom of the pan) and then smooth it out as it will soften even more by that time. Return to freezer and allow to freeze for another 2 hours.

Repeat the process for the third layer and let freeze another 2 hours.

Make box cake mix as directed on package. Cut a 9x5 (or piece the size of your pan) but do not remove from pan. Place pan in freezer for remaining time of the last 2 hours.

Carefully remove the previously cut piece of cake from the pan using 2 metal spatulas and place over the last layer of ice cream. Press down on cake just a bit to make sure it sticks to the ice cream. Return to the freezer and let freeze at least an hour.

When ready to serve, use knife to loosen ice cream cake from sides of pan. Prior to removing ice cream cake from pan, place the platter or wooden cutting board you will be placing it on directly over loaf pan and then flip. This will help prevent your ice cream cake from falling on the floor!

Top with freshly sliced strawberries and serve!