Prepare your decorations – thread cake, cookies and strawberries onto large skewers and set aside.
Place a large glass in the freezer for an hour. Drizzle strawberry syrup on the inside of the glass.
Fill a small plate with more strawberry syrup and another with freeze-dried strawberry powder (or sprinkles). Dip the glass in the syrup and then powder to frost. Put the glass in the freezer.
Put the ice cream into a blender and add a splash of milk. Blend to your desired consistency, adding more milk as needed. It’s best if the milkshake is on the thick side so it can support all the toppings!
Carefully pour the shake into the chilled glass, ideally through a jam funnel so as not to spoil the frosted rim, filling almost to the top. Return to the freezer while you prepare the cream.
Whisk the double cream until it forms firm peeks and transfer to a piping bag fitted with a large star tip.
Pipe a generous amount of cream over the milkshake.
Immediately add your decorations, drizzle with extra strawberry syrup, add sprinkles and straws and share!