Cut 1 inch off top of cake with serrated bread knife. Carefully hollow out bottom portion of cake, leaving 1/2-inch-thick shell. (Hollowed out cake pieces can be frozen and later used for other recipes such as trifle or rum balls). Fill cavity with ice cream. Put top of cake back in place. Wrap and freeze until ice cream is solid again. Slice cake into portions and serve with strawberries. If desired, cake portions could be topped with whipped cream and garnished with mint.
*Note: Angel food cakes are available in our bakery department.