Method:
1. Preheat oven to 140˚C fan-forced. Grease oven tray.
2. Beat butter and caster sugar in medium bowl with electric mixer until light and fluffy; stir in water, egg yolk and sifted flours, in two batches. Knead on floured surface until smooth.
3. Roll mixture on a lightly floured surface until 1cm thick; cut four 10cm rounds from dough. Place rounds on prepared tray. Press macadamia nuts into each round; sprinkle with extra caster sugar.
4. Bake 20 minutes or until browned lightly. Stand 5 minutes; cool on trays.
5. Meanwhile, beat cream in medium bowl with electric mixer until soft peaks form; fold in icing sugar.
6. Serve macadamia shortbreads layered with cream and strawberries; dust with icing sugar, if desired.