Remove the tops from the strawberries, then chop the strawberries up into small pieces.
Add them to a small saucepan, over medium heat, with the sugar and lemon juice.
Stir the strawberries until they start to boil. It should take about 3-5 minutes to reach boiling. The top should be pink and frothy.
Carefully use a potato masher to mash the strawberries.
Remove from the heat and transfer the strawberry compote to a bowl. Place in the fridge to chill, about an hour. The compote should be cold before using.
In the meantime, combine the heavy whipping cream with the sugar in a bowl. Use a hand mixer, or emulsion blender to mix the cream into whipped cream. About a minute, the whipped cream should be a softer whipped cream, not stiff.
Line a baking sheet with plastic wrap. Stick it in the freezer for 10 minutes to get it cold.
Scoop the Strawberry ice cream into one corner of the baking sheet, and use a large spoon or spatula to flatten it. It should be about 1/2 an inch thick.
Spread strawberry compote on the top and then spread a layer of the softened whipped cream on top.
Place the ice cream in the freezer and let it freeze for 3 hours until it’s hard.
Once it’s frozen, use a cookie cutter to cut out circles in the ice cream. Place the ice cream circle on one shortbread cookie then top with the other cookie.
You can either eat the ice cream sandwiches right away or place them in a freezer safe container and freeze them to enjoy later!
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