Strawberry Ice Cream Cake

2 pints vanilla ice cream
20 small strawberries, hulled and cut into small pieces
½ c  cream

Line bottom of a 9-inch springform with parchment or foil. Place pan in freezer to chill, about 10 min. beat ice cream with mixer until soft but holding its shape, about 2 min. Add strawberries and beat until ice cream is pink and berries start to break down, about 1 min. Transfer to chilled pan and spread to smooth surface. Freeze until firm, 2 hours to overnight. Whip cream in clean bowl ot form soft peaks. Remove cake from springform and frost with whipped cream. Use a hot chefs knife to cut and serve.