Strawberry Shorbread Shortcake

Strawberry Shorbread Shortcake

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 California strawberries, sliced
Whole California strawberry for garnish

Directions

Preheat oven to 350 degrees. Coat a baking sheet with vegetable cooking spray; set aside. 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 broad spatula, gently transfer each circle to baking sheet. Prick surfaces generously with a fork. Bake 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 circle on serving 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. Makes 8 servings Note: Shortbread can be made ahead and stored for several days wrapped in plastic wrap, or frozen for longer storage.

Nutritional Information

510 calories; 35 g fat; 105 mg cholesterol; 250 mg sodium; 46 g carbohydrate; 3 g fiber; 5 g protein.