1 (16-ounce) box angel food cake mix
1 1/4 cups water
4 cups (2 pints) strawberry ice cream, softened
2 cups (1 pint) blueberry ice cream, softened
Sweetened whipped cream
1/4 cup slivered almonds, toasted
1 cup fresh small whole strawberries, rinsed and drained, for garnish

Remove the top oven rack and move the other rack to the lowest position. Preheat the oven to 350 degrees F. Set aside an ungreased 10-inch tube pan.

Prepare the cake mix according to the package instructions, using 1 1/4 cups water. The batter should be well-combined. Pour the batter into the pan, smoothing it out with a rubber spatula. Place the pan in the oven.

Bake the cake for 40 to 44 minutes until it is golden brown and springs back when lightly pressed with your finger. Remove the pan from the oven and invert the pan onto the neck of a heatproof glass bottle. Allow it to cool completely, 1 to 1 1/2 hours.

Remove the pan from the bottle. Run a long, sharp knife around the edge of the cake and invert it onto a platter that can withstand the freezer.

Carefully split the cake horizontally into 4 layers. Place the bottom layer on the platter and spread with half the strawberry ice cream. Place the platter in the freezer and freeze until the ice cream is solid, about 1 hour. Remove the platter from the freezer. Place the second layer of cake on top of the strawberry ice cream and spread the blueberry ice cream on top. Place the platter in the freezer and freeze for 1 hour or until the ice cream is solid. Remove the platter from the freezer and add the third layer of cake and spread with the remaining strawberry ice cream. Place the remaining cake layer on top. Cover the cake with plastic wrap and place in the freezer until the cake is quite firm, 2 hours.

When the cake is frozen, prepare the Sweetened Cream. Remove the platter from the freezer and spread the top and sides of the cake quickly with the Sweetened Cream, using clean, smooth strokes. Sprinkle the toasted almonds over the top. Garnish with whole strawberries.

Slice and serve at once or wrap the cake lightly with waxed paper and return the platter to the freezer.

Store the cake, covered in wax paper or in a plastic cake saver, in the freezer for up to 2 weeks.

Makes 16 servings.

Per serving: fats, 12 grams (39% of calories); calories, 268; cholesterol, 39 milligrams; carbohydrate, 38 grams; fiber, 0 grams; protein, 5 grams; sodium, 233 milligrams