2 quarts strawberry ice cream, softened if necessary
1 quart vanilla ice cream, softened if necessary
2-1/2 cups heavy whipping cream
2 tablespoons confectioners' sugar
Cut cake horizontally into 4 equal layers. Place bottom layer on a serving plate; spread with half of the strawberry ice cream. Place in freezer.
Spread second cake layer with vanilla ice cream; place over strawberry layer in freezer. Spread third cake layer with remaining strawberry ice cream; place over vanilla layer in freezer. Top with remaining cake layer. Freeze until ice cream is firm.
Beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over top and sides of cake. Freeze until serving.