1-Allow the frozen strawberries to sit at room temperature for 10 minutes to partially thaw. Line an 8×8-inch baking pan with parchment paper, letting it overhang the sides.

2-Process the vanilla sandwich cookies with 1/4 teaspoon kosher salt until they form fine crumbs. Add the melted butter and mix until combined, either by pulsing in a food processor or smashing in a zip-top bag.

3-Press half of the cookie mixture evenly into the bottom of the prepared pan, ensuring it covers the edges and corners. Reserve the remaining crumbs in a bowl.

4-Pulse the strawberries in a food processor until they reach pea-sized pieces.

5-Whip the cold heavy cream until stiff peaks form, then fold in the pulsed strawberries, strawberry jam, and the remaining 1/4 teaspoon kosher salt until well combined.

6-Pour the strawberry cream mixture over the cookie crust and spread it evenly. Freeze until firm but not completely solid, about 3 hours.

7-Sprinkle the reserved cookie crumbs over the strawberry layer and gently press them into the surface.

8-Cover and freeze until fully firm, at least 6 hours or overnight. Once frozen, lift the slab out using the parchment paper and cut into 9 to 12 bars.