Begin by baking the cake. Combine and whisk all the ingredients listed under "CAKE" until it forms a smooth batter. Pour the batter in a greased loaf pan and bake in a preheated oven @325 degree F and for 45-50 minutes.
Meanwhile, lets preparing the strawberry sauce. Wash and trim the top off the strawberries. Combine strawberries and sugar in a pan. Mix them well. Let it stand for 20 minutes. Strawberries will release their juices after sugar is added.
After the resting time puree strawberries. Transfer this puree to a pan and bring it to a boil.
Keep stirring frequently to prevent the sauce from sticking to the bottom of the pan. Boil for 20 minutes. The strawberry mixture will start to thicken. Take it off the flame. Allow it to cool completely. The sauce will thicken as it cools.
When the cake has cooled completely, cut it into small cubes.
Transfer whipped cream to a bowl. Now fold in the condensed milk, milk powder, and strawberry extract.
Fold the ingredients together slowly.
Add chopped strawberry and cooled strawberry sauce that was prepared earlier in the recipe.
Finally, add cake pieces and fold gently.
Line your freezer trays with a plastic wrap and pour the mixture into trays.
Swirl strawberry sauce on top along with chopped strawberries and freeze until set.