California Strawberries
The Ripe Ingredient
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Strawberry Shortbread Shortcake
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.
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