Heat oven to 180°C.
Cream butter and sugar.
Add flour slowly and mix well until you have a soft dough.
Roll out dough gently onto parchment paper and the same baking tray you will be putting into the oven (make sure it fits into the fridge too).
Set the rolled out dough in the fridge to rest for half an hour.
Bake the shortbread for 15 minutes or until golden brown.
Cut into squares while still hot.
Slice strawberries in half, depending on the size, sprinkle with a little caster sugar or fructose and add to a hot pan. Cook until strawberries have softened.
Construct dessert by placing strawberries at the bottom, a piece of shortbread on top and then finish off with a dollop of creme fraiche, speckled with vanilla seeds.
Reprinted with permission of Leaine's Kitchen.
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