Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition.

In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.

Allow the ice cream to soften at room temperature for about 10 minutes, until it's spreadable but not melted.

Once the cake base is cool, spread the vanilla ice cream evenly over the top. Freeze for 15 minutes, then repeat with chocolate and strawberry layers, freezing for 15 minutes between each.

Once all layers are assembled, cover the cake with plastic wrap and freeze for at least 4 hours or overnight.

Remove the cake from the freezer and let it sit for a few minutes. Spread whipped cream over the top and sides, and sprinkle with chocolate chips and fresh berries.

Slice with a warm serrated knife and serve immediately. Enjoy the delightful layers and refreshing flavors.

Place any leftover cake in an airtight container and store in the freezer for up to one week.