Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together 4 large eggs, 1 cup of granulated sugar, and 1 teaspoon of vanilla extract for 3-4 minutes, until the mixture has tripled in volume and is pale.

Gently sift in 1 cup of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt, folding them in carefully. Add ¼ cup of crushed freeze-dried strawberries, then pour into a greased 9-inch round cake pan.

Bake for 25 minutes or until a toothpick comes out clean. Allow to cool completely.

While the sponge cake cools, dissolve 2 teaspoons of gelatin in ¼ cup of cold water, allowing it to set for 5 minutes. Microwave the gelatin for about 10-15 seconds until melted.

In separate bowls, scoop about 1 cup of chocolate, strawberry, and vanilla ice cream. Mix each melted ice cream flavor with the corresponding melted gelatin until fully blended and smooth.

Wrap the cooled sponge cake with an acetate collar. Pour the chocolate mousse over the sponge cake, spreading it evenly, and refrigerate for 1 hour until set.

Pour the strawberry mousse over the chocolate layer and return to the fridge until firm, about an hour. Finally, add the vanilla mousse layer, smoothing it out, and chill overnight.

After chilling overnight, carefully remove the acetate collar. Melt chocolate to create a ganache and pour it over the top for a glossy finish. Top with chocolate-covered strawberries, slice, and serve chilled.