Step 1: Make the Shortbread Crust

1. Preheat your oven to 350°F.

2. Brush the bottom of an 8-inch springform pan with a little of 3 tbsp melted, cooled butter.

3. In a medium bowl, mix 1 ¼ cups shortbread crumbs, 1 tbsp granulated sugar, a pinch of salt, and the remaining melted butter with a fork.

4. Press the mixture evenly into the bottom of the springform pan.

5. Bake for 10-12 minutes, until the edges are golden and the crust is set. Cool completely on a wire rack (about 30 minutes).

Tip: Crush shortbread cookies in a food processor or ziplock bag with a rolling pin. Press the crust firmly for a solid base.

Step 2: Prepare the Ice Cream Layer

1. Let three 14-oz containers of strawberry rhubarb ice cream soften at room temperature for 5-10 minutes.

2. In a stand mixer with a whisk attachment, whip 1 cup chilled heavy cream to soft peaks (about 2 minutes).

3. In a large bowl, loosen ½ cup lemon curd with a spatula. Add a few drops of yellow food coloring if desired.

4. Fold ¼ of the whipped cream into the lemon curd to lighten it, then fold in the remaining whipped cream gently.

Tip: Don’t over-soften the ice cream – it should be spreadable but not melted. Fold the cream gently to keep it airy.

Step 3: Assemble the Ice Cream Cake

1. Scoop balls of strawberry rhubarb ice cream onto the cooled crust, packing them closely.

2. Spread half the lemon whipped cream mixture over the ice cream, filling gaps. Press gently with a spatula to remove air pockets.

3. Repeat with the remaining ice cream and lemon whipped cream, smoothing the top.

4. Tap the pan on the counter a few times to remove air bubbles. Cover with plastic wrap and freeze for at least 4 hours, up to overnight.

Tip: Work quickly to keep the ice cream firm. Use an offset spatula for smooth layers.

Step 4: Make the Pavlova (Meringue)

1. Reduce the oven to 225°F. Line a baking sheet with parchment. Trace a 6-inch circle on the parchment using a plate, then flip it over (so the pencil mark is underneath).

2. In a stand mixer with a whisk attachment, beat 4 room-temperature egg whites, ½ tsp cream of tartar, and ¼ tsp salt on medium speed until foamy (about 1 minute).

3. Increase to medium-high and beat until thick and opaque (about 1 minute).

4. Gradually add 1 ½ cups confectioners’ sugar, ¼ cup at a time, beating until stiff, shiny peaks form (about 3 minutes). Beat in ½ tsp vanilla.

5. Spread the meringue inside the 6-inch circle, making a slight indentation in the center for the topping.

6. Bake for 2 hours until dry and crisp outside but pale. Turn off the oven and let cool inside for 1 hour. Remove and cool completely.

Tip: Room-temperature egg whites whip better. Don’t rush the sugar addition for a glossy meringue.

Step 5: Prepare the Topping

1. In a medium bowl, toss 1 cup quartered strawberries with ½ tsp lemon zest, 1 tsp lemon juice, and ½ tsp granulated sugar. Let sit for 5 minutes to macerate.

2. In a stand mixer with a whisk attachment, whip ½ cup chilled heavy cream with 1 tbsp confectioners’ sugar and ¼ tsp vanilla to soft peaks (about 2 minutes).

Tip: Macerating the strawberries makes them juicy and flavorful. Chill the mixing bowl for faster whipping.

Step 6: Assemble and Serve

1. Remove the springform ring from the frozen ice cream cake and place on a plate or cake stand.

2. Place the cooled meringue on top of the ice cream cake.

3. Spread the whipped cream in the meringue’s indentation and top with the macerated strawberries.

4. Dust with confectioners’ sugar and serve immediately, slicing with a sharp knife.

Tip: If the cake is hard to release, let it sit for 5 minutes or run a warm knife around the edge. Serve right away to enjoy the textures!