Place six ¼ cup (60 mL) scoops of the ice cream on parchment paper–lined baking sheet. Press into each mound of ice cream with back of ice cream scoop or measuring cup to make a hollow. Place baking sheet in freezer 15 min. or overnight.
Place 1 ice cream mound on base of each tea biscuit. Fill each hollow with strawberries. Top with other biscuit halves. Serve immediately.
Create other ice cream and seasonal fruit combinations, such as chocolate ice cream with fresh cherries, vanilla ice cream with fresh peaches.