Instructions

Make the Strawberry Shortcake Crunch

1. Preheat oven to 350ºF (177ºC). Line a cookie sheet with parchment paper or a silicone mat.

2. Crush Golden Oreos into small crumbles (use a food processor or a rolling pin in a Ziploc bag).

3. Mix crushed Oreos with strawberry jello powder and melted butter.

4. Spread the mixture on the cookie sheet and bake for 4 minutes. Let it cool completely.

Make the Strawberry Shortcake Crust

1. Place a 6-inch cardboard cake circle in a 6-inch springform pan and line with an acetate collar.

2. In a bowl, mix melted butter with 1 cup of strawberry shortcake crunch.

3. Press the mixture into the pan to form the crust, then freeze while preparing the ice cream layers.

Make the No-Churn Ice Cream Layers

1. Chill a large metal or glass bowl in the refrigerator for at least 20 minutes.

2. Grind freeze-dried strawberries into a fine powder.

3. Whip the cold heavy whipping cream with 2 tsp vanilla extract until stiff peaks form (3–4 minutes).

4. Divide sweetened condensed milk into two bowls:

– Add 1 tsp vanilla to one bowl.

– Add strawberry powder and jam to the second.

5. Fold whipped cream into each mixture, creating the vanilla and strawberry ice cream layers.

Assembly

1. Remove the springform pan from the freezer.

2. Layer the strawberry ice cream mixture on the crust. Smooth with a spatula.

3. Add the vanilla ice cream mixture on top of the strawberry layer and smooth.

4. Sprinkle half of the reserved strawberry shortcake crunch over the ice cream.

5. Repeat the layers: strawberry ice cream, vanilla ice cream, and crunch.

6. Freeze for at least 6 hours until fully set.

Serve and Garnish

1. Once frozen, remove the cake from the pan and peel off the acetate.

2. Garnish with fresh sliced strawberries before serving.