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- 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
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.