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1
To make Strawberry Sauce: Combine strawberries, orange juice, sugar, vinegar, if using, and 1/2 cup water in medium saucepan.
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2
Bring to a simmer, and cook over medium-low heat 7 minutes, or until strawberries are soft.
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3
Dissolve cornstarch in 1/4 cup water, and stir into strawberries.
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4
Simmer 2 to 3 minutes, or until mixture thickens, stirring often.
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5
Transfer to blender, and puree until smooth.
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6
Cool.
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7
To make Cake: Remove ice cream from freezer to soften while preparing ladyfingers.
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8
Dip 12 ladyfingers in strawberry sauce until softened.
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9
Cut in half, and use to line inside rim of 9-inch springform pan, standing ladyfingers vertically, edge to edge, rounded tops up.
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10
Dip and cut 12 more ladyfingers in half diagonally, and fit in bottom of springform pan, laying ladyfingers side by side, pointed ends toward middle, like spokes in a wheel.
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11
(Refit any broken ladyfingers.)
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12
Spread half of ice cream over bottom layer of ladyfingers.
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13
Top with half of Strawberry Sauce.
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14
Repeat layering with remaining ladyfingers, ice cream, and Strawberry Sauce.
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15
Top with crumbled cookies and slivered almonds.
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16
Wrap Cake in plastic wrap or aluminum foil, and freeze at least 4 hours.
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17
To serve: Remove from freezer, release springform rim, and let Cake stand 10 minutes.
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18
Dip large knife in hot water; wipe dry, then slice into 12 wedges.
