1. In a large bowl, toss together strawberries, orange liqueur, sugar, vanilla, and salt until well coated; let sit 20 minutes.

2. Transfer strawberry mixture to a food processor and pulse until mixture is mostly smooth, 6 to 8 pulses. Pour mixture into a large bowl, stir in condensed milk, and set aside.

3. Line a 9x5 inch loaf pan with plastic wrap. In another large bowl, beat together cream and salt using an electric mixer on low until slightly thickened. Increase speed to medium-high and continue to beat until stiff peaks form, about 2 minutes.

4. Stir half of whipped cream into strawberry mixture, then gently fold in remaining whipped cream until just combined. Transfer to prepared loaf pan, cover with plastic wrap, and freeze until firm, about 7 hours.

Source: Hannaford fresh Magazine, July - August, 2017