Preheat your oven to 400°F. Toss hulled strawberries with 4 tablespoons of sugar, 1.5 tablespoons of lemon juice, and 1/8 teaspoon of ground cinnamon in a baking dish. Roast for 35-40 minutes, stirring halfway through until bubbling and caramelized.

In a heatproof saucepan, whisk together 5 egg yolks, 3.5 oz sugar, and 1/4 teaspoon salt over medium heat. Stir constantly until the mixture reaches 170°F. Remove from heat and stir in 1 tablespoon vanilla, 1/2 cup milk, and 2 cups heavy cream.

Blend half of the roasted strawberries along with their syrup until smooth. Optionally strain for a smoother texture.

Fold the strawberry puree into the custard base until well combined. Cover and refrigerate for at least 8 hours, preferably overnight.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions for about 20-25 minutes until soft-serve consistency.

Prepare sponge cake cubes. In a freezer-safe container, layer half of the churned ice cream, half of the roasted strawberries, and half of the cake cubes. Repeat layering with remaining ingredients.

Cover the layers and freeze for at least 4 hours, preferably overnight, until completely firm.

Scoop the ice cream, ensuring to get some cake and strawberries in each dish. Garnish with extra strawberries if desired.