-
1
Preheat oven to 350.
-
2
Butter and flour an 8 inch round cake pan.
-
3
In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
-
4
With an electric mixer, beat butter and sugar until light and fluffy.
-
5
Add eggs one at a time, beating after each additiona until incorporated; mix in vanilla.
-
6
With mixer on low speed alternately add flour mixture in three parts and buttermilk in tow, beginning and ending with flour mixture.
-
7
Mix just until smooth (do not over mix).
-
8
Pour batter into prepared pan; smooth top.
-
9
Bake until a toothpick inserted in center comes out clean (30-40 minutes).
-
10
Cook 15 minutes in pan; turn cake onto cooling rack to cool completely.
-
11
Using a long serrated knife, halve cake horizontally.
-
12
While cake is cooling, combine strawberries and jam in a medium bowl.
-
13
Line sides of a 9-inch spring form pan with a strip of waxed paper.
-
14
Wrap outsides of pan with plastic wrap.
-
15
Center the bottom half of cake in the pan, cut side up.
-
16
Spread 1 1/2 pints of ice cream over the top and down around sides.
-
17
Spread strawberry mixture on ice cream, leaving 1 inch border.
-
18
Set top half of cake over it.
-
19
Spread remaining ice cream over top and down around sides of cake.
-
20
Tap cake on counter to help ice cream settle.
-
21
Smooth top and freeze until firm, at least 6 hours or up to 2 weeks if covered.
-
22
To serve remove plastic from pan, unmold cake, and peel off waxed paper.
-
23
Let cake rest at room temperature for 15 minutes before slicing.
