Prep your tools. Chill the bowl of an electric stand mixer. Prepare a 9×5 inch baking tray, set aside.

Whip the cream. In a chilled bowl, whip the heavy whipping cream on medium-high speed until medium to stiff peaks start to form. Be mindful not to overmix! Fold in the salt and vanilla extract.

Combine the remaining ingredients. Pour in the sweetened condensed milk. Using a spatula, gently fold in all ingredients just until combined. Now, fold in the chilled, chopped shortcakes. Leave a few pieces to sprinkle on top. Lastly, gently fold in the quartered strawberries.

Assemble the strawberry shortcake ice cream. Scoop half of the ice cream into the pre-prepared baking tray. Dollop half of the chilled strawberry sauce around the tray, a tablespoon at a time, trying to keep them apart.

Add swirls. Using a toothpick, ‘draw’ creative infinity signs with the sauce in different directions to create swirls. Then spoon the rest of the ice cream, repeat the action of creating strawberry sauce swirls and sprinkle with the remaining chopped shortcakes and fresh, quartered strawberries.

Freeze. Freeze for at least 8 hours or, ideally, overnight. Serve and enjoy!