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1
Prepare the cake mix as the label directs for a 9-by-13-inch cake.
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2
Bake and let cool 15 minutes in the pan on a rack, then transfer the cake to the rack to cool completely.
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3
Trim the domed top of the cake with a long serrated knife to make it level.
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4
Cut the cake in half horizontally to make 2 layers.
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5
Trim a 3/4-inch strip from each long side; reserve the strips and trimmings.
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6
Cut the carton off the ice cream and set the ice cream block on a cutting board.
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7
Slice lengthwise into thirds.
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8
Arrange the ice cream on the bottom layer of the cake.
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9
Let soften, then smooth with an offset spatula to cover the cake, leaving a 3/4-inch border on the long sides.
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10
Press 1 reserved strip of cake against each long side of the ice cream layer.
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11
Reserve the remaining 2 strips of cake.
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12
Place the second cake layer on top of the ice cream.
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13
Freeze 1 hour.
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14
Cut off a corner of the frozen cake to look like a bite.
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15
Remove the ice cream from the trimmed bite and reserve the cake trimmings.
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16
Return the cake to the freezer.
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17
Preheat the oven to 350 degrees F. Crumble the reserved cake strips and trimmings on a baking sheet.
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18
Bake, tossing occasionally, until golden, 10 minutes.
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19
Let cool, then crumble together with the freeze-dried strawberries.
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20
Finely crush 1 tablespoon of the strawberry-crumb mixture; combine with 1 tablespoon frosting to make it pink.
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21
Cover the whole cake with the remaining white frosting.
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22
Press the strawberry-crumb mixture into the frosting, without covering the bite or the opposite short side.
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23
Spread the pink frosting inside the bite.
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24
Add a line of crumb mixture at the bottom of the bite.
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25
Freeze until firm, at least 15 minutes.
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26
Insert a wooden spatula handle or large craft stick into the cake before serving.
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27
Photograph by Andrew Purcell
