Take the ice cream out of the freezer and allow to soften while preparing the sponges and the tin.
Take a 20cm (8in) loose bottomed cake tin and cut round the flan cases to fit the tin.
Line the tin with a double layer of clingfilm or nonstick baking paper, ensuring that is goes all the way up the sides of the tin and overhangs by a couple of centimetres.
Place one of the sponges in the base of the tin and spoon over half of the ice cream, put a layer of sponge on top and spoon over the remaining ice cream. Top with the final layer of sponge.
Place the cake in the freezer for up to 2-3 hours or until you are ready to serve.
Wash and remove the stalks from the strawberries and cut any large strawberries in half. Lay the strawberries, cut side down on top of the cake.
Heat the jam in a small saucepan and sieve.
Generously brush the jam over the fruit to form a glaze and put it in the fridge for 10-15 minutes.
Carefully remove from the tin and serve.
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