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1
Sift flour, cornstarch, baking powder and salt into medium bowl.
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2
Using electric mixer, beat butter, sugar, vanilla extract and orange peel in large bowl until fluffy.
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3
Add flour mixture and beat just until moist clumps form.
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4
Gather dough into ball; flatten into disk.
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5
Wrap and refrigerate until firm, at least 1 hour and up to 1 day.
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6
Preheat oven to 325F.
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7
Line large baking sheet with parchment paper.
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8
Roll out dough on lightly floured surface to 1/4-inch-thick round.
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9
Using 3- to 3 1/4-inch cutter, cut out cookies.
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10
Transfer cookies to prepared baking sheet.
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11
Gather dough and reroll to 1/4-inch thickness; cut out more cookies.
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12
Bake until cookies are light brown at edges, about 15 minutes.
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13
Cool on sheet.
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14
(Can be made 1 day ahead.
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15
Store airtight at room temperature.)
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16
Whisk 1/2 cup currant jelly in small saucepan over low heat until melted and smooth.
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17
Place 8 shortbread cookies on plates; brush generously with currant jelly (reserve remaining cookies for another use).
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18
Brush bottom of 1 strawberry with currant jelly; set strawberry, currant jelly side down, in center of 1 cookie.
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19
Brush bottom of more strawberries with currant jelly and arrange around center strawberry.
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20
Brush top of all strawberries with currant jelly to glaze.
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21
Repeat with remaining cookies and strawberries.
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22
(Can be prepared 2 hours ahead.
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23
Let stand at room temperature.)
