Neapolitan Ice Cream Cake

Ingredients

FOR CAKE

• Nonstick cooking spray 
• 1 1/2 c. all-purpose flour
• 1 c. granulated sugar
• 1/4 c. cocoa powder
• 1/2 tsp. salt
• 1 tsp. baking soda
• 1/3 c. vegetable oil
• 1 c. whole milk

FOR ICE CREAM LAYERS

• 1 (14-oz.) can sweetened condensed milk
• 2 tsp. pure vanilla extract 
• 1/4 tsp. kosher salt
• 2 c. cold heavy cream
• 1/2 c. roughly chopped strawberries
• 1 tsp. granulated sugar

FOR GARNISH

• whipped cream 
• 1 tbsp. cocoa powder
• 1 c. whole and halved strawberries

Directions

1. Preheat oven to 350° and grease and flour an 8″ cake pan and an 8″ springform pan with cooking spray. In a large bowl, whisk to combine flour, sugar, cocoa powder, salt, and baking soda.
2. Add oil and milk to bowl with dry ingredients and stir until completely combined. Pour into prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 33 to 35 minutes. Set aside to cool completely. 
3. Meanwhile, make ice cream layers: In a large bowl, stir to combine sweetened condensed milk, vanilla, and salt. In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Gradually fold whipped cream into sweetened condensed milk. Divide mixture into 2 bowls.
4. Make strawberry mixture: in a small food processor, combine strawberries and sugar and process until smooth. Fold strawberry mixture into one of the bowls with the whipped cream mixture.
5. When cake is cooled, transfer to prepared springform pan. Top with strawberry mixture, and smooth top with spatula. Freeze 2 hours, then top strawberry layer with vanilla layer, then smooth top again. Freeze 2 hours more.
6. To decorate: remove frozen ice cream cake from springform and frost completely with whipped cream. Dust with cocoa powder and add strawberries for garnish.