Let’s break down the process into simple, clear steps:

1. Prepare the Loaf Pan: Line a 9×5-inch loaf pan with a double thickness of foil, ensuring there is overhang on the sides for easy lifting later.

2. Make the Strawberry Cream Mixture: In a large bowl, beat the softened cream cheese, sugar, and sour cream with an electric mixer until smooth. Gently fold in the mashed strawberries and the whipped topping until just combined. Avoid overmixing.

3. Freeze the Strawberry Cream: Pour the mixture into the prepared loaf pan. Cover tightly with plastic wrap or foil. Freeze for several hours or overnight, until completely firm.

4. Make the Blueberry Sauce: In a small saucepan, combine the frozen blueberries, sugar, and water. Bring the mixture to a boil over medium heat. Cook and stir for 3 minutes, allowing the berries to soften and release their juices.

5. Puree and Chill the Sauce: Cool the blueberry mixture slightly. Transfer it to a blender; cover and process until pureed and smooth. Refrigerate the sauce until chilled.

6. Prepare for Serving: Remove the frozen strawberry cream dessert from the freezer 15-20 minutes before serving to allow it to soften slightly for easier slicing.

7. Unmold and Slice: Use the foil overhang to lift the frozen dessert out of the loaf pan; remove the foil. Place the frozen block on a cutting board and cut it into slices using a serrated knife.

8. Serve: Serve the slices immediately with the chilled blueberry sauce. If desired, garnish with additional whipped cream, mango pieces (or likely, strawberry slices).

This is a wonderfully easy, mostly hands-off dessert process!