Beat butter and sugar till combined. Add eggs, continue mixing and add flour until blended. Remove from bowl and knead into ball; wrap and chill in refrigerator. When chilled, roll out dough on floured surface to about ¼-inch thickness and cut to desired size rectangle. Bake on
cookie sheet at 325°F until cooked (5-10 min.). Remove from oven and chill. Farm House Cream: Whip together stiffened cream, sugar and vanilla in a mixing bowl. Fold in sour cream and lemon juice. To assemble: top a shortbread cookie with a layer of Farm House cream, then berries or fruit, then more cream and finish with another shortbread cookie. Dust with icing sugar and serve.