Step 1

Transfer the strawberry ice-cream and vanilla ice-cream to separate bowls. Set aside to soften slightly. Return the chocolate ice-cream to the freezer.

Step 2

Use a large serrated knife to cut the cake in half horizontally. Place the cake base, cut-side up, on a serving plate. Spread with the vanilla ice-cream. Top with the remaining cake, cut-side down. Cover with plastic wrap. Place in the freezer for 2 hours or until firm.

Step 3

Meanwhile, drain the strawberries and pat dry with paper towel. Coarsely chop. Add to the strawberry ice-cream and stir until well combined. Cover with plastic wrap. Place in the freezer for 2 hours or until firm.

Step 4

Arrange alternate scoops of chocolate and strawberry ice-cream around the edge of the cake and serve.