Yellow cake – 1/2 cup unsalted butter room temperature – 1 cup granulated sugar – 2 large eggs room temperature – 1/2 tablespoon vanilla extract – 1 1/2 cups all-purpose flour – 1/2 tablespoon baking powder – 1/4 teaspoon salt – 1/2 cup whole milk room temperature

Ice cream fillings and whipped topping – 1.75 quart container strawberry ice cream – 1 1/2 cups heavy cream whipped to stiff peaks – 1 teaspoon vanilla extract Crunch toppings – 5 oz. mini vanilla wafers 1/2 package, such as Nilla – 1/2 oz. freeze dried strawberries 1/2 package – 1/2 tablespoon strawberry gelatin powder such as Jell-O – 3 tablespoons unsalted butter melted

Yellow cake – Preheat oven to 350°F. Spray a 9×13 baking dish with cooking spray and set aside. – Beat the butter and granulated sugar together in the bowl of an electric mixer. When the butter is lightened and fluffy, add the eggs one at a time. Mix until incorporated and smooth. Add in the vanilla and beat to combine. – In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Add the flour and milk alternately to the 

creamed butter mixture, mixing until just combined with each addition. Begin and end with flour. – Pour the batter into prepared baking sheet and spread evenly. – Bake for 20-22 minutes, or until golden brown on top and a toothpick tester comes out clean. Cool completely.

Ice cream filling and whipped cream – Allow the ice cream to soften at room temperature 20 minutes. Stir it in the carton with a large spoon until the ice cream has the consistency of thick buttercream frosting. The ice cream will lose a little volume – this is normal. Alternatively, you can beat the ice cream in a stand mixer fitted with the paddle for 1 minute on low speed, or until it comes to spreading consistency. – Pour the ice cream over the cooled yellow cake. Spread 

evenly. Freeze until solid, 2-4 hours. – Whip the heavy cream with the vanilla extract to stiff peaks, about 5 minutes. Spread the whipped cream over the frozen strawberry ice cream layer.

covered, until firm, 4 hours or overnight. Remove cake from freezer. Serve slices from the dish.

The strawberry ice cream color can be intensified with a few drops of red food color. Mix it in a you stir it to spreading consistency. The crunchy topping can be made by hand by placing the cookies, freeze-dried strawberries, and Jell-O powder in a large zip top bag. Use a rolling pin to smash and crush the contents. Pour the mixture into a bowl and stir in the melted butter. Use this mixture to top the cake. I used Nilla Wafers in this recipe, but most any butter cookie will 

work. 15-20 Golden Oreos may also be substituted for the vanilla wafers. This version of the crumble will be slightly sweeter because of the cream filling. If you can’t find freeze-dried strawberries at your grocery store, increase the strawberry Jell-O powder to 2 tablespoons. This will give the crumble more strawberry flavor without using the actual strawberries.