Instructions

1. First, make the strawberry crunch topping. Place the vanilla sandwich cookies in a food processor and pulse until broken down, leaving a few pea-sized pieces for texture. Transfer to a medium bowl.
2. Add the freeze-dried strawberries to the food processor and pulse until finely crushed. Stir the crushed strawberries into the cookie crumbs along with the melted butter and a pinch of salt until evenly combined and the mixture resembles wet sand. Set aside.
3. Line a 9-inch springform pan with parchment paper on the bottom and sides to ensure easy removal later. Set aside.
4. Make the cookie crust. Add the 30 vanilla sandwich cookies to the food processor and pulse until very fine crumbs form. Pour in the melted butter and add a pinch of salt, pulsing again until the mixture is fully combined and resembles wet sand.
5. Transfer the crust mixture into the prepared springform pan. Use the bottom of a measuring cup or glass to firmly press the crumbs into an even, tightly packed layer.
6. Allow the vanilla gelato to sit at room temperature for 5 to 10 minutes to soften slightly for easier spreading.
7. Scoop one pint of the vanilla gelato over the crust and use an offset spatula or the back of a spoon to spread it into an even layer. Transfer the pan to the freezer for 10 minutes to firm up slightly.
8. Remove the cake from the freezer. Scoop the pint of strawberry sorbet over the vanilla gelato layer and spread evenly to the edges of the pan.
9. Return to the freezer for another 10 minutes to allow the layers to firm up before adding the final layer.
10. Top the cake with the remaining pint of vanilla gelato, spreading it into a smooth, even layer.
11. Sprinkle the strawberry crunch topping all over the top of the cake. Use your hands to gently press the crunchies into the gelato so they stick.
12. Cover the cake loosely with foil or plastic wrap and freeze for at least 8 hours, preferably overnight, until fully firm and sliceable. Before serving, allow the cake to sit at room temperature for 5 to 10 minutes to soften slightly for easier slicing.