Hull 1 pound of strawberries and cut them into uneven 1/4-inch slices. Keep the fruit near 70°F. Add 2 tablespoons granulated cane sugar and 1 tablespoon fresh lemon juice. Then fold with a rubber spatula six times from bottom to top. Rest the bowl for 12 to 15 minutes and fold once more at minute 8. The slices should turn glossy and release a thin ruby syrup while their centers stay firm. You'll smell fresh berries before the syrup looks watery around the bowl. Go past 20 minutes and the fruit softens too much, which thins the finished sundae during serving. Sugar draws out berry juice without crushing the fruit.

Chill a metal bowl at 0°F for 10 minutes. Pour in 1 cup heavy whipping cream at 38°F. Add 2 tablespoons powdered cane sugar and 1 teaspoon pure vanilla extract. Beat on medium speed for 2 to 3 minutes. Move the beaters in slow circles and scrape the bowl once after 90 seconds. Stop when the cream forms soft peaks that curl at the tip and leaves clean ridges. It should smell clearly of vanilla and still look smooth and airy. Beat beyond 4 minutes and the cream turns grainy before separating into butter-like flecks. Cold fat traps air and keeps the topping light.

Set the three ice cream cartons out for 5 to 7 minutes until each surface reaches about 10°F. Scoop four 1/3-cup portions from every flavor onto a tray chilled at 0°F. Rotate the scoop through each carton in one firm arc. Then freeze all 12 portions for 8 to 10 minutes. Each scoop should show rough hand-scooped ridges and hold a rounded shape without cracking. Slightly softened edges are right. A wet glossy surface means the ice cream stayed out too long and will slump. (I once waited 12 minutes, every scoop flattened before serving.) Brief softening shapes the scoops while refreezing restores their structure.

Chill four shallow bowls at 0°F for 10 minutes. Place two uneven brownie pieces in each bowl and press them lightly toward the center. Assemble each Neapolitan Ice Cream Sundae (Strawberry, Chocolate & Vanilla) within 3 minutes. Add one strawberry scoop at front-left and one chocolate scoop behind it. Set one vanilla scoop at back-right. The three scoops should touch loosely while the brownie edges remain clearly visible underneath for contrast. Look for defined scoop ridges and only a thin melt line at the base. A warm bowl makes the bottom layer dissolve before the toppings arrive. Chilled bowls slow melting during the final assembly.

Keep the fudge sauce between 68°F and 72°F. Spoon 3/4 cup macerated strawberries around each three-scoop mound. Add about 1/2 cup vanilla whipped cream in one loose curl. Then drizzle 2 tablespoons fudge sauce in thin lines and crush one chocolate wafer cookie over each bowl. Finish all four portions within 2 minutes. The sauce should stay glossy and the whipped cream should hold soft folds. Berry syrup should pool lightly around the brownies. You should still see every flavor clearly. Hot sauce melts channels through the scoops and makes the crumbs soggy. Cool toppings preserve the scoop structure and clean flavor contrast.