Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In another bowl, combine the flour and baking powder. Gradually add to the creamed mixture, alternating with milk. Mix until just combined.

Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool completely in the pan before removing.

Once the cake is cooled, slice it in half horizontally to create two layers.

Place one layer of cake on a serving plate. Spread half of the softened strawberry ice cream over the cake layer.

Sprinkle sliced strawberries over the ice cream, then add the second layer of cake on top.

Spread the remaining ice cream over the top layer of cake. Cover and freeze for at least 2 hours until firm.

Before serving, let the cake sit at room temperature for about 10 minutes. Top with whipped cream and garnish with fresh strawberries.

Slice and enjoy your delicious strawberry ice cream cake!