Shortbread
1 1/2 cups unsalted butter
3/4 cup granulated sugar
3 cups all-purpose flour
1 1/2 cups rice flour*

Preheat oven to 350 degrees F.

Beat butter in a medium mixing bowl on medium speed until smooth. Gradually add the granulated sugar; beat until light and fluffy. Sift flour and rice flour into a bowl. Add flour mixture, one third at a time, to butter mixture, beating well. Divide dough equally between 3 (9-inch) pie plates. Press dough evenly into each pan. Smooth edges with fingers. Score shortbread into 8 wedges with a sharp knife. With the tines of a fork, prick dough about every 1/2 inch. Use a decorative shortbread press for this, if desired. Bake for 25 to 30 minutes or until light brown. Cool in pan for 5 minutes. Invert shortbread onto a wire rack. Cool completely. Gently break shortbread into wedges. Store in an airtight container until ready to serve.

* Rice flour is available in the Asian section of many grocery stores or at health food stores.

Filling
1 cup whipping cream
3 ounces cream cheese, softened
1/2 cup confectioners' sugar
1 tablespoon finely grated orange peel
1 tablespoon Grand Marnier
4 kiwi fruit, peeled and diced
4 cups sliced fresh strawberries
2 tablespoons granulated sugar
8 jumbo strawberries, rinsed, with stems left on

Beat whipping cream in a chilled bowl with chilled beaters until soft. Beat in cream cheese. Gradually add confectioners' sugar. Stir in orange peel and Grand Marnier. Cover and refrigerate until ready to serve. Toss sliced kiwi fruit and strawberries together in a bowl. Sprinkle the 2 tablespoons granulated sugar over fruit; gently toss.

To assemble, arrange 3 shortbread wedges on individual serving plates. Place a dollop of whipped cream mixture over shortbread. Place about 1/2 cup fruit mixture on top. Garnish each serving with a whole strawberry.