Strawberry Sauce 1 package (16 ounces) Driscoll's strawberries, divided 1 1/2 teaspoons cornstarch 1 1/2 teaspoons sugar Shortbread Crust 12 prepared shortbread cookies, like Lorna Doone 1 1/2 teaspoons sugar 1 tablespoon butter, melted Swirled Strawberry Cupcake 6 tablespoons butter, at room temperature 2/3 cup sugar 1 large egg, at room temperature 1 cup cake flour 1 teaspoon baking powder 1 teaspoon salt 1/3 cup whole milk 1 teaspoon vanilla Strawberry Buttercream 8 tablespoons butter, at room temperature 2 cups confectioners' sugar 1 tablespoon milk Remaining reserved cooked strawberry sauce DIRECTIONS NUTRITION REVIEWS Strawberry Sauce Pulse 6 ounces hulled sliced strawberries, until pureed. Combine in a small saucepan pureed strawberries, cornstarch and sugar. Stirring constantly, cook over medium heat and bring to a boil, boil 1 minute. Pour into a small bowl. Cover surface with plastic wrap. Cool. Shortbread Crust Heat oven to 350°F. Li