Strawberry Shortbread Shortcake

Description
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Ingredients

 * 1 1/2 qt. frozen sliced California strawberries in syrup, thawed
 * 3/4 cup orange flavored liqueur
 * 1 1/2 lbs. (3 cups) butter, softened
 * 12 oz. sugar
 * 1 1/2 lbs. flour
 * 12 oz cornstarch
 * 1 1/2 qt. sweetened whipped cream
 * Mint sprigs (as needed)
 * 24 frozen whole strawberries

Directions
In blender puree strawberries and liqueur. Chill Cream butter and sugar until fluffy. Combine flour and cornstarch. Beat into butter mixture to blend thoroughly. Butter 24 4-inch tart pans. Portion #12 scoop dough into each. Pat evenly in pans. Prick all over with fork. Bake in 325-degree oven about 45 minutes until lightly browned and baked through. Cool slightly. Remove from pans. Cool completely before serving. Portion 1/4 cup strawberry mixture into dish. Top with shortbread, dollop with cream. Drizzle with 1/2 tablespoon strawberry mixture. Garnish with mint sprigs and whole frozen strawberry.