Prepare a 20cm springform pan with baking paper, spreading the parchment 3cm over the rim.
Cut the fruit cake into 3 horizontal pieces. Place a square piece in the center of the pan’s base. Trim the remaining slices to fill the gaps. Set aside the trimming. Flatten the fruit cake with your hands to make a level, gap-free foundation. Trimmings should be cut into small pieces.
Cut the strawberries in half and remove ½ cup of frozen red berries. Using some ice-cream as glue and press strawberries to the side of the pan. Freeze the pan for ten minutes.
Place the remaining ice-cream in a large mixing basin and toss in the brandy, rind, nutmeg, and almonds. Pour 1/3 of the ice-cream mixture into the prepared pan; top with one-third of the leftover fruit cake and smooth level with a knife. Repeat with the rest of the ice cream mixture and fruit cake. Freeze for 4 hours or overnight, or until the mixture is solid.
Transfer the cake to a serving platter to serve. Layer the remaining berries and meringues on the top, crumbling some of the meringues as you go.