In a medium saucepan over medium heat, combine the strawberries, sugar, and salt. The strawberries will begin to release their juices. Bring the mixture to a simmer and mash up the strawberries as you cook them down.

Simmer over medium-low heat until most of the liquid has evaporated, about 25-30 minutes, stirring occasionally. The mixture should become somewhat of a jam-like inconsistency after the reduction. Place into an airtight container and refrigerate until cold.

Preheat the oven to 250°F/121ºC and line a baking sheet with parchment paper. In a medium bowl, whisk together the cake flour, sugar, baking powder, and salt.

Add the melted butter and vanilla extract. Mix with a rubber spatula until the mixture begins to form small clusters, then press the ingredients together with your hands to form even more clusters. Spread the clusters onto the prepared baking sheet and bake for 30 minutes. Cool the crumbs completely before using in the cake assembly.

Place a large metal bowl into the refrigerator and a loaf pan into the freezer to chill for at least 15-20 minutes. Meanwhile, add the sweetened condensed milk and vanilla into a small bowl and whisk to combine. Set aside.

Remove the large chilled metal bowl from the refrigerator and add the cream cheese into it. Beat with a hand mixer (or using the whisk attachment on your stand mixer) until creamy, about 2 minutes. Add the heavy whipping cream and beat the two ingredients together on high speed until stiff peaks form, about 3 minutes.

Using a rubber spatula, fold one half of the sweetened condensed milk mixture into the heavy whipping cream mixture. When combined, gently fold in the rest of the sweetened condensed milk mixture in.

Remove the chilled loaf pan from the freezer and add ⅓ of the ice cream mixture into it. Smooth it down with a rubber spatula and add ⅓ of the strawberries and a few Tablespoons of the shortcake crumbles on top. Use a skewer to marble the toppings into the ice cream. Repeat twice more.

Cover the loaf pan with a piece of aluminum foil and freeze for at least 6 hours, after which the ice cream should be semi-firm and ready to enjoy!