12 oz or 2 bags of Clairesquares Buttery Shortbread squares, finely crumbled
2 oz unsalted butter, melted and cooled
8 oz heavy whipping cream, chilled
2 tablespoons powdered sugar
16 oz strawberries, sliced thinly
1) In a small bowl, combine crumbled shortbread with the butter. Using a fork, incorporate the butter with the shortbread until it is well blended. Press into an 8 or 9 inch spring form pan or pie dish. Refrigerate while you prepare the whipped cream and strawberries.
2) Place the sugar and cream in a clean metal bowl. Whisk until the cream reaches stiff peaks; set aside.
3) Rinse, hull, and slice the strawberries. Remove the shortbread crust from the fridge and place a generous layer of strawberries directly onto the crust. Using an offset spatula, evenly spread the whipped cream over the strawberry layer. Decoratively place remaining strawberries on top of the whipped cream.
4) Chill pie for at least one hour prior to cutting.
To make perfect whipped cream, place all your utensils (bowl and whisk) in the freezer prior to whipping the cream for about 10-15 minutes. Keep the cream in the refrigerator until you need to use it.
For a heavier pie, fold in one 8 oz container of mascarpone cream to the whipped cream (step 2). For chocolate lovers, pour slightly cooled melted chocolate onto the prepared buttery shortbread crust (step 1) and chill before adding the strawberry layer.