Make the Strawberry Compote:
In a small saucepan over medium heat, combine chopped strawberries, sugar, and lemon juice. Simmer for 8–10 minutes, stirring occasionally, until the strawberries break down and the mixture thickens slightly. Let cool completely.

Prepare the Shortcake Crumble:
Preheat oven to 350°F (175°C). In a bowl, mix flour, sugar, baking powder, and salt. Cut in cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in milk until just combined. Spread the dough onto a parchment-lined baking sheet and bake for 15–18 minutes, until golden and crisp. Let cool, then break into bite-sized chunks.

Make the Ice Cream Base:
In a large bowl, whisk together heavy cream, milk, sugar, vanilla extract, and salt until the sugar is dissolved.

Churn the Ice Cream:
Pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).

Layer and Freeze:
Once churned, gently fold in the cooled strawberry compote and shortcake crumble. Layer into a freezer-safe container, creating swirls as you go. Freeze for at least 4 hours or until firm.

Serve and Enjoy:
Scoop and serve with extra shortcake crumbles or fresh strawberries on top for added texture and flair!