* Rice flour is available in the Asian section of many grocery stores
or at health food stores.
1 cup whipping cream
3 ounces cream cheese, softened
1/2 cup confectioners' sugar
1 tablespoon finely grated orange peel
1 tablespoon Grand Marnier
4 kiwi fruit, peeled and diced
4 cups sliced fresh strawberries
2 tablespoons granulated sugar
8 jumbo strawberries, rinsed, with stems left on
Heat oven to 350 degrees F.
Beat butter in a medium mixing bowl on medium speed until smooth.
Gradually add the granulated sugar; beat until light and fluffy.
Sift flour and rice flour into a bowl. Add flour mixture, one third
at a time, to butter mixture, beating well.
Divide dough equally among 3 (9-inch) pie plates. Press dough evenly into each pan.
Smooth edges with fingers. Score shortbread into 8 wedges with a
sharp knife. With the tines of a fork, prick dough about every 1/2
inch. Use a decorative shortbread press for this, if desired.
Bake for 25 to 30 minutes or until light brown. Cool in pan for 5 minutes.
Invert shortbread onto a wire rack. Cool completely. Gently break
shortbread into wedges. Store in an airtight container until ready to serve.
Filling: Beat whipping cream in a chilled bowl with chilled beaters until
soft. Beat in cream cheese. Gradually add confectioners' sugar.
Stir in orange peel and Grand Marnier. Cover and refrigerate until
ready to serve.
Toss sliced kiwi fruit and strawberries together
in a bowl. Sprinkle the 2 tablespoons granulated sugar over fruit; gently toss.
To assemble, arrange 3 shortbread wedges on individual serving plates.
Place a dollop of whipped cream mixture over shortbread. Place about
1/2 cup fruit mixture on top. Garnish each serving with a whole strawberry.