1. Arrange ladyfingers around sides and on bottom of a 9-inch springform pan. (Reserve any remaining ladyfingers for another use.) Spread strawberry ice cream over ladyfingers, and freeze 30 minutes.
2. Spread softened strawberry sorbet over ice cream. Freeze 30 minutes.
3. Process strawberries and powdered sugar in a food processor 1 minute or until pureed. Reserve 1/4 cup mixture. Whisk remaining strawberry mixture into marshmallow crème until well blended.
4. Beat cream at high speed with an electric mixer until stiff peaks form. Fold into marshmallow mixture. Pour over sorbet in pan. Drizzle reserved strawberry mixture over top, and gently swirl with a paring knife. Freeze 4 hours or until firm. Let ice-cream cake stand at room temperature 15 minutes before serving.
Note: We tested with Blue Bell Strawberry Ice Cream and Häagen-Dazs Strawberry Sorbet.