04Take the vanilla ice cream out of the freezer to thaw. Warm the hot fudge sauce slightly, just until it is easily spreadable. Pour the fudge over the strawberry ice cream layer, smoothing the top, and place back into the freezer for 15 minutes or so, until the fudge has firmed up again.
05Scoop the softened vanilla ice cream in small scoops on top of the fudge layer, again smoothing it together with the back of a spoon dipped in warm water. Cover with plastic wrap and return to the freezer for at least another 4-6 hours until very firm. (At this point the cake could be frozen, well wrapped, for a week or longer!)
06Pour the drained sliced sweetened strawberries into a bowl and crush with a pastry blender or a fork until the berries are all mashed up. Store in the fridge until almost ready to serve the cake.
07Spread the crushed berries over the top of the cake, to within one-half inch of the edge. Serve with fresh whipped cream and crushed pineapple for those who want it!