1-Prepare the pan: Line an 8-inch square baking pan with parchment paper, allowing some overhang on the sides to create handles that will help you lift the cake out later.

2-Make the crust: Pulse pretzels and gingersnaps in a food processor until they form fine crumbs. Add the melted butter and pulse until the mixture holds together when pinched. Press this mixture firmly into the bottom of the prepared pan. Place in the freezer for 15 minutes to set.

3-Add the first ice cream layer: Spread 4 cups of the vanilla ice cream evenly over the frozen crust. Return to the freezer for 30 minutes to firm up.

4-Create the strawberry layer: Gently swirl together the strawberry ice cream and strawberry jam in a bowl. Spread this mixture evenly over the vanilla ice cream layer. Freeze for another 30 minutes.

5-Add the final touches: Spread the remaining 1 cup of vanilla ice cream evenly over the strawberry layer. Top with the sliced fresh strawberries, arranging them in an attractive pattern. Wrap the cake tightly with plastic wrap or foil and freeze for 4 hours, or until completely firm.

6-Serve and enjoy: When ready to serve, remove the cake from the freezer. Use the parchment paper handles to lift it out of the pan. Let it sit at room temperature for 5 minutes to soften slightly, then slice and serve immediately.