Preheat the oven to 350° F. Butter and flour a 9 x 13-inch baking pan; set aside.

In a medium bowl, whisk together the flour, baking powder, and salt. In a separate medium bowl, whisk together the buttermilk and egg whites.

In a bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until they are light and creamy, about 3 minutes. Add the vanilla and scrape down the sides of the bowl and continue beating. Add flour mixture in portions still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk-egg mixture, beating until the batter one. Add the last of the dry ingredients.

Beat batter for 2 minutes to ensure that it is thoroughly mixed and well aerated. Pour the batter into the prepared baking pan and smooth the top with a rubber spatula.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let cake cool completely in pan on a wire rack, at least one hour.

Once cake has cooled, in a small saucepan on medium heat, boil 1 cup water then pour jello packet in a stir until dissolved. Stir in water. Stir in ice cream.

Using a wooden spoon or pen, poke holes into cake and pour jello mixture into the holes. Refrigerate for 3 hours. 7. In a bowl fitted with a mixer, whip heavy cream until it peaks. Add powdered sugar. If using pre-made whipped topping, beat powdered sugar and whipped cream on low speed for 1 minute. Spread topping evenly over cake and place sliced strawberries on top.