- 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
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. Yield: 8 servings. Note: Shortbread can be made ahead and stored for several days wrapped in plastic wrap, or frozen for longer storage.