In a blender, combine the fresh strawberries, sugar, and lemon juice. Blend until smooth.

Set aside the strawberry puree.

In a mixing bowl, whisk together the heavy cream, sweetened condensed milk, and vanilla extract until well combined.

Line a loaf pan with parchment paper, leaving some overhang for easy removal.

Pour half of the ice cream base into the prepared loaf pan.

Add half of the strawberry puree on top and swirl gently with a spatula.

Sprinkle half of the crumbled shortcake cookies over the strawberry layer.

Repeat the layers with the remaining ice cream base, strawberry puree, and shortcake cookies.

Cover the pan with plastic wrap and freeze for at least 4 hours or until solid.

Once frozen, remove the bars from the pan using the parchment overhang. Cut into bars and serve immediately.