2 pint baskets fresh California strawberries sliced
Whole fresh California strawberry, for garnish
In mixer bowl cream butter and sugar together. On low speed gradually mix in
flour and chocolate. Form dough into 2 balls, one a little larger than the other.
On floured surface roll each ball to a circle about 7 inches in diameter (one should
be thicker than the other). Using board spatula, gently transfer each circle to
greased baking sheet. Prick surfaces generously with a fork.
Bake in 350 degree F oven for 20 to 30 minutes until just golden.
While still warm, cut thinner circle into 8 equal wedges. Transfer all to rack
to cool completely.
To serve: Place shortbread circles on the plate. Top with whipped cream and sliced
strawberries, reserving a dollop of cream for garnish. Set shortbread wedges into
cream at an angle, points toward center. Top with a dollop of whipped cream and
whole strawberry. Cut into wedges.
Yield: 8 servings
Shortbread can be made ahead and stored for several days wrapped in plastic
wrap, or frozen for longer storage.
Reprinted with permission from
the California Strawberry Commission.