Strawberry Shortbread Cookie Cake

Preheat the oven to 400 °F. In a medium bowl, stir together the flour and brown sugar. Add the cubed butter then use your fingers to thoroughly work it into the flour mixture until the mixture is the consistency of wet sand. (This may take up to 5 minutes.) Press the mixture firmly in an even layer into the pizza pan then bake the shortbread cookie cake for 10 to 12 minutes until it's pale golden. Remove the shortbread cookie cake from the oven and allow it to cool completely in the pan. While the cookie cools, prepare the toppings. Add the heavy cream, sour cream, sugar and vanilla extract to the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until stiff peeks form. Once the cookie cake has cooled completely, invert it onto a serving plate. Spread the whipped cream on top of the cookie cake in an even layer, leaving a 1/2-inch border around the edges, and then arrange the kiwi slices in the center to form a flower. Arrange the strawberries around the kiwi then sprinkle on the chocolate chips. Slice and serve immediately. Kelly's Note: The shortbread crust can be prepared one day in advance and stored, covered securely with plastic wrap, at room temperature until you're ready to top it with the whipped cream, fruit and chocolate chips.