How to Make It
Line a 9-inch square pan with plastic wrap or aluminum foil, letting the ends drape over the sides of the pan. These pieces will serve as handles when it’s time to lift the frozen cake out of the pan.
Combine the whipping cream, confectioners’ sugar, cocoa, and vanilla in a large bowl. Beat until the dry ingredients mix into the cream with a mixer on low speed. Beat to firm peaks on high speed.
Unwrap the ice cream sandwiches and arrange half of them across the bottom of the pan. Cut the sandwiches as needed. Cover with a chocolate whipped cream, working it into any gaps between the sandwich pieces and then smoothing into an even layer that touches the sides of the pan. The layer of cream should be about 1/2 inch thick.
Add a second layer of ice cream sandwiches and cover with whipped cream. Should you have leftover whipped cream after assembling the layers and frosting the top, cover and stash it in the fridge to dollop atop each serving.
Cover the pan tightly and freeze until the cake is set, at least 4 hours and preferably overnight.
Lift the cake out of the pan and discard the wrap. Cut into serving pieces and garnish with strawberries and any remaining whipped cream.