1. Line a 9×5 inch loaf pan with parchment paper, leaving a 2 inch overhang on both sides. This step is crucial to prevent the cake from sticking.
2. Using a large serrated bread knife, slice the top dome of the cake off to level the top. Then slice the cake horizontally into 3 layers. Don't stress if they're not each the perfect size; gently fit the bottom piece of cake inside the loaf pan.
3. In a bowl, combine the strawberry ice cream and blackberry gelato until swirled/mixed. Don't over mix—you want to see those swirls! Spread half of the ice cream over the bottom piece of cake.
4. Dollop on about 1/4 cup of jam over the ice cream. This flavorful layer adds a burst of berry goodness.
5. Add the middle layer of cake, then spread the remaining ice cream mixture on top. Again, dollop on another 1/4 cup of jam. Finally, place the top piece of cake gently and press down.
6. Wrap the cake with plastic wrap and freeze for 4 hours or until it’s completely frozen. This ensures that the cake holds its shape when slicing.
7. Before serving, take out your heavy cream and using an electric mixer, whip it with the vanilla and sugar (if using) until soft peaks form.
8. Remove the cake from the freezer and use the parchment paper to lift it out of the pan. Carefully invert it onto a serving plate.
9. Generously dollop whipped cream over the top, followed by another 1/4 cup of jam. The cream will add richness that pairs well with the fruity layers.
10. Top with fresh berries and stone fruit. Slice the cake and enjoy immediately—the beautiful layers of flavor await!
