Strawberry Shortbread

Strawberry Shortbread

Yield: 8 Servings

INGREDIENTS:

1 cup butter or margarine, softened
1 cup powdered sugar
2 cups flour
1 ounce grated semisweet chocolate (about 1/3 cup)
1 cup whipping cream, whipped and sweetened
2 pint baskets fresh California strawberries sliced
Whole fresh California strawberry, for garnish

DIRECTIONS:

In mixer bowl cream butter and sugar. 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 oven 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.

Note: Shortbread can be made ahead and stored for several days wrapped in plastic wrap, or frozen for longer storage. ### THIS RECIPE HAS BEEN TESTED BY A CONSUMER PANELIST

Thanks to the California Strawberry Commission for this great recipe.

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