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

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

Allow the cake to 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 and spread a layer of strawberry ice cream on top.

Top with the second layer of cake and spread more strawberry ice cream on top.

Cover the cake with plastic wrap and freeze for at least 2 hours to set.

Remove the cake from the freezer and let it sit for a few minutes before decorating.

Spread whipped cream on top and garnish with sliced fresh strawberries.

Slice and serve the strawberry ice cream cake.