Incredibly tasty ice cream cake (strawberry/white chocolate)

My native language is Swedish, so don´t be too hard on me if my English doesn´t always come out correctly! :)
I created this blog three months after I created the Swedish version of it, but as I translate it to English the posts will not end up in the same order.

First up, an extraordinarily tasty ice cream cake. Because even though the summer in Sweden, sadly, belongs to the past for this time, the English-speaking countries still have a lot of it ahead of them, and then this might come in handy! I guarantee that this cake will sell like hot cake!

Ingredients:
(Approx. 10 pers.)
6 dl whipping cream
200 g white chocolate
2 eggs
200 g frozen strawberries
1 dl powdered sugar
1 tbsp lemon juice
Garnish:
Grated white chocolate (about 100 g)
Lemon balm
Fresh strawberries

Directions:

• Whip the cream until it becomes firm.
• Melt the white chocolate in a water bath (or in the microwave).

• Add the eggs, one at a time, into the melted chocolate and stir thoroughly.
• Add one half of the whipped cream while stirring and pour the mixture into a springform pan (approx. 24 cm in diameter).

• Beat the strawberries in a food processor.
• Pour down the remaining cream.
• Add lemon juice and powdered sugar and stir.

• Spread the strawberry mixture into the springform pan gently so that it covers the chocolate bottom.
• Drag a fork through both layers a few times so that the filling is mixed a little.

• Put the cake in the freezer for at least 4 hours.
• Bring out the cake 30 minutes before serving. Garnish with grated white chocolate, lemon balm and serve with fresh strawberries.
• Eat and enjoy!