Making No Churn Strawberry Shortcake Ice Cream is straightforward if you follow these simple steps:

1. Prepare Strawberries: Start by washing and hulling the fresh strawberries. Slice them into thin pieces and place them in a bowl. If desired, add granulated sugar to enhance their sweetness and let them sit for about 10 minutes until they release their juices.

2. Whip the Cream: In a large mixing bowl, use an electric mixer to whip the heavy cream until soft peaks form. Be careful not to over-whip, as it might make the cream too stiff.

3. Mix Condensed Milk and Vanilla: In another bowl, combine the sweetened condensed milk with the vanilla extract. Mix until well blended.

4. Combine Mixtures: Gently fold the whipped cream into the condensed milk mixture using a spatula. Do this carefully to maintain the light and airy texture of the whipped cream.

5. Add Strawberries and Cake: Fold in the sliced strawberries and pound cake pieces until they are evenly distributed throughout the creamy mixture.

6. Transfer to Container: Pour the mixture into a suitable container with a lid. Smooth the top with a spatula to level it.

7. Freeze: Cover the container and place it in the freezer. Allow the ice cream to freeze for a minimum of 5-6 hours, or until it is firm.

8. Serve: Once frozen, scoop out the No Churn Strawberry Shortcake Ice Cream and serve in bowls or cones. Enjoy immediately!