Preheat oven to 350 degrees F. Coat a baking sheet with vegetable cooking spray; set aside. In mixer bowl cream butter and sugar. On low speed gradually mix in flour and chocolate. Form dough into 2 balls, one a little larger than the other. On floured surface roll each ball to a circle about 7 inches in diameter (one should be thicker than the other.) Using broad spatula, gently transfer each circle to baking sheet. Prick surfaces generously with a fork. Bake 20 to 30 minutes until just golden. While still warm, cut thinner circle into 8 equal wedges. Transfer all to rack to cool completely. To serve, place shortbread circle on serving plate. Top with whipped cream and sliced strawberries, reserving a dollop of cream for garnish. Set shortbread wedges into cream at an angle, points toward center. Top with a dollop of whipped cream and whole strawberry. Cut into wedges.

Note: Shortbread can me made ahead and stored for several days wrapped in plastic wrap, or frozen for longer storage.

Courtesy of the California Strawberry Commission