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1
Preheat oven to 350u00b0F.
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2
Coat a 15 x 10-inch jelly-roll pan with cooking spray and then line the bottom of the pan with wax paper. Coat wax paper with cooking spray.
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3
Place sugar and butter in a large bowl and beat until well blended. Add eggs, 1 at a time, beating well after each addition.
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4
Lightly spoon flour into a dry measuring cup and combine flour, baking powder, baking soda, and salt with a whisk. Add flour mixture and buttermilk alternately to the sugar mixture, beginning and ending with flour mixture, mixing after each addition.
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5
Beat in extract and pour batter into the prepared pan.
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6
Bake at 350u00b0F for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 minutes then carefully peel off the wax paper and allow the cake to cool completely.
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7
Then place cake on a cutting board and refrigerate until cold (about 2 hours).
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8
Spread ice cream evenly over the cake; cover with plastic wrap. Freeze until firm (6 hours to overnight).
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9
Once cake has fully chilled, cut with a 2-inch round cutter into 24 cake rounds. (Note: This is the part that was nearly impossible. The cute rounds ended up too difficult to do so I just took a knife and cut them into squares).
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10
Working quickly so the ice cream doesn't melt, stack ice cream side up in a paper muffin cup liner. Top with another cake round, ice cream side down. Repeat procedure with remaining cake rounds.
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11
Once cakes are assembled, place a dollop of whipped topping and a strawberry slice on each cake. Serve and enjoy!
