Strawberry Shortbread

Preheat oven to 350°F. Cream together the softened butter and powdered sugar in a large bowl until light and fluffy, about 2-3 minutes.

Gradually mix in the flour until the dough just comes together. Do not overmix; the dough should be crumbly but hold together when pressed.

Press the dough evenly into a 9-inch round cake pan or tart pan, creating an even layer on the bottom and slightly up the sides.

Bake for 12-15 minutes until the shortbread is light golden and set but not dark brown.

Remove the shortbread from the oven and let it cool in the pan for 5 minutes, then carefully turn out onto a wire rack to cool completely.

While the shortbread cools, slice the fresh strawberries and set aside. Ensure the whipped cream is sweetened and ready for assembly.

Once completely cooled, place the shortbread on a serving plate or cake stand. Spread a layer of the sweetened whipped cream over the shortbread, leaving a slight border.

Arrange the sliced strawberries over the whipped cream in an even, overlapping pattern.

Sprinkle the grated semisweet chocolate over the strawberries and whipped cream layer for garnish.

Top the center or a prominent spot with a whole fresh strawberry for visual appeal. Serve immediately or chill until ready to serve.