The Halligan Recipe

Combine 1 cup finely crumbled shortcake or pound cake and 1/4 cup graham cracker crumbs in a bowl. Stir in 2 tbsp melted butter and 1 tsp granulated sugar (if using) until mixture resembles wet sand and holds together when pinched.

Reserve 1/4 cup of the mixture for topping crumbles. Spread the remaining mixture on a small plate for rimming the jar.

Warm 1/2 cup vanilla glaze or icing gently in a microwave-safe bowl for 10–15 seconds until pourable but not hot. Stir in 1/4 tsp vanilla extract to boost flavor.

Dip the rim of a 12-oz mason jar into the warm vanilla icing, coating about 1/2 inch down the rim. Immediately press the iced rim into the shortcake crumb mixture so crumbs adhere evenly. Set jar upright and allow icing to set for 5–10 minutes in the refrigerator.

Prepare Cheesecake Base

In a mixing bowl, beat 6 oz softened cream cheese with 3/4 cup granulated sugar until smooth and slightly fluffy. Add 1 cup whole milk and 1 1/2 cups heavy cream gradually, mixing until fully incorporated and smooth. Stir in 1 tsp vanilla extract and 1/8 tsp salt.

Add Strawberry Pieces

Fold 1 cup diced fresh strawberries tossed with 1 tsp lemon juice into the base. For a slightly swirl-like texture, reserve 2–3 tablespoons of the diced strawberries to fold in at the very end or freeze separately as a ripple.

Chill & Churn

Chill the mixture in the refrigerator for 45–60 minutes until very cold (this improves churn texture). Freeze according to your ice cream maker's instructions until the ice cream reaches a soft-serve consistency, about 20–30 minutes depending on machine. If you do not have an ice cream machine, pour mixture into a shallow metal pan, freeze for 45 minutes, stir vigorously to break up ice crystals, then freeze until scoopable (3–4 hours), stirring every 30–45 minutes.

Firm Up

Transfer churned ice cream to an airtight container and press plastic wrap directly on the surface to prevent ice crystals. Freeze at least 2 hours to firm up to scoopable texture.

Chill a metal mixing bowl and beaters for 10 minutes in the freezer. Pour 1 cup cold heavy whipping cream into the bowl, add 2 tbsp powdered sugar and 2 tbsp strawberry jam or reduced puree. Whip on medium-high speed until soft to medium peaks form and the mixture is spreadable but holds shape. Fold in up to 2 tbsp fresh strawberry puree if you want a stronger strawberry color and flavor. Taste and adjust sweetness to taste.

Scoop 2 generous scoops (about 1 1/2 cups total) of the prepared strawberry cheesecake ice cream into the prepared vanilla-iced, shortcake-rimmed jar. Press slightly so the ice cream sits neatly and provides a stable base for garnishes.

Pipe or dollop a generous swirl (about 1/3 cup) of strawberry whipped cream on top of the ice cream, creating a crown-like peak.

Insert a shortcake bar piece diagonally into the whipped cream so it protrudes like a crown ornament.

Nestle 4–6 mini waffle bites around the shortcake bar into the whipped cream and ice cream for texture and height.

Drizzle 2 tbsp strawberry topping or compote over the whipped cream and waffle bites. Spoon any remaining reserved diced strawberries or swirl ripple into visible areas for color contrast.

Sprinkle the reserved 1/4 cup shortcake crumbles over the whipped cream and around the rim for crunch. Garnish with 2–3 fresh strawberry slices.

Serve immediately with a long dessert spoon. If you must hold before serving, keep in the freezer for up to 30 minutes; assemble final garnishes just before presenting to keep whipped cream and waffles crisp.