Line a 13x9-inch pan with parchment paper. Remove the sticks from the strawberry shortcake bars and arrange them in a row to fill the bottom of the pan. Scoop ice cream evenly to cover the bars and spread to form a second layer of the casserole. Spread the whipped topping over the ice cream to create a third layer. Cover the top with sugar cookie pieces, halved strawberries, and freeze-dried strawberries. Freeze for 6 hours to 24 hours. Serve and enjoy!