In a food processor, pulse the Golden Oreo cookies until they reach fine crumbs. Combine these crumbs with melted butter, mixing until well incorporated. Firmly press the mixture into the bottom of a lined baking dish to form an even crust. Place the dish in the freezer for 20 minutes to allow the crust to set and firm up.

While the crust is chilling, spread freeze-dried strawberries on a clean cutting board or plate. Use a blender or food processor to pulverize the strawberries until they become a fine powder.

Once the crust has set, remove it from the freezer. Scoop the vanilla ice cream and spread a generous, even layer over the cooled crust, smoothing it out to reach the edges. Return the baking dish to the freezer for an additional 10 minutes.

After the vanilla layer is firm, scoop the strawberry sorbet and spread it evenly over the frozen vanilla ice cream layer. Sprinkle the prepared strawberry powder on top of the sorbet layer.

Once the strawberry layer has firmed up, add another layer of vanilla ice cream on top of the frozen strawberry sorbet. Carefully smooth it out to ensure an even finish. Sprinkle any remaining Golden Oreo crumbs on top.

Cover the baking dish and freeze for an additional 5 hours, or until the entire creation is solid and ready to slice.

With the Strawberry Shortcake Ice Cream Bars fully frozen, remove the dish from the freezer. Cut the dessert into bars, wiping the knife with a warm cloth between cuts for clean edges. Serve cold.