Strawberry Shorbread Shortcake

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Cream together softened butter and powdered sugar in a large bowl until light and fluffy, approximately 2-3 minutes of beating.

Gradually mix the flour into the butter mixture until a soft dough forms. Do not overmix.

Fold the grated semisweet chocolate into the dough until evenly distributed.

Press or roll the dough into a thin, even layer on the prepared baking sheet, approximately 1/4 inch thick.

Bake for 15-20 minutes until the shortbread is light golden brown and crisp.

Remove from oven and let cool completely on the baking sheet, approximately 10-15 minutes.

Once cooled, break the shortbread into rustic shards or divide into 4 serving portions.

Divide the sweetened whipped cream among 4 serving plates or bowls as a base layer.

Top each portion with sliced California strawberries, distributing them evenly.

Layer shortbread shards over the strawberries and cream. Garnish each serving with a whole California strawberry.