Instructions: 1. If using sponge tart shells, trim the raised edges with a serrated knife.

2. Hull and halve the strawberries. Spoon one-third of the ice cream onto a tart shell or shortbread layer, placing it in scoops, with one third of the, strawberries in between.

3. Spoon more strawberries and ice cream onto a second tart or shortbread layer and place it on top of the first, then add the final layer, piling the strawberries up high.

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