Friday, February 14, 2014

Something Sweet for Your Sweet Heart

Strawberries have become a romantic an iconic treat for Valentines day, so if you want a treat for yourself or for your sweetie here are some delicious recipes to lend some inspiration.

Strawberry Shortcake with lemon cream sauce

For the strawberry filling:
1 quart strawberries, sliced
½ cup sugar

For the shortcakes:
⅓ cup shortening
2 cups all-purpose flour
2 tbsp. sugar
3 tsp. baking powder
1 tsp. salt
¾ cup milk
Additional sugar, for topping (if desired)

For the lemon cream:
½ cup lemon curd
½ cup heavy whipping cream

Mix strawberries and with the ½ cup of sugar. Let stand for at least an hour.

Preheat oven to 450°F. 

In a medium bowl, cut the shortening into the flour, 2 tbsp. sugar, baking powder and salt until the mixture looks like fine crumbs. Stir in milk just until blended.

Turn the dough out onto a lightly floured surface. Gently knead 20-25 times. Roll out into ½-in. thickness. Cut with a 3-in. floured biscuit cutter. Place shortcakes about 1-inch apart on an ungreased baking sheet. Sprinkle tops with additional sugar, if desired. Bake 10-12 minutes or until golden brown.

Place the lemon curd and heavy whipping cream in a medium bowl. Beat with an electric mixer on high speed until thickened, about 3-5 minutes.

Split shortcakes horizontally. Place shortcake bottoms on serving plates. Top with lemon cream sauce and strawberries. Replace tops. Serve immediately.

Strawberry Cannoli Parfaits with Pistachios
           1 pound of strawberries, hulled and sliced
  • 3 Satsuma Oranges, freshly squeezed
  • 1 cup heavy cream
  • ½ cup confectioners sugar
  • 1 cup ricotta
  • ? cup pistachios, chopped roughly
  • 1 package Amaretto D’Italia cookies (200g/7.05oz Matilde Vicenzi), crushed
  • Cut up your strawberries. Slice oranges in half and squeeze the juice over the berries. If your oranges are large you could cut this down to 2.
  • Place the berries in a glass container and stick in the fridge for about 2 to 4 hours. Give it a shake every hour if you can.
  • Now in a mixer combine your heavy cream and confectioners sugar. Whip until peaks form.
  • Place your ricotta in a large bowl. Stir in ½ the whipped cream and mix a bit. Then add other ½ and fold it in.
  • Place a layer of crushed cookies in the bottom of your glasses.
  • Add a layer of strawberries.
  • Add a light layer of pistachios.
  • Add a layer of cannoli cream.
  • Repeat steps for a second layer.
  • Top with chopped pistachios.
  • Add a strawberry garnish on top.
  • Refrigerate for about an hour or more.
  • Serve with a big old strawberry, cannoli-y, pistachio smile


Buy these simple ingredients, mix together in a large bowl, fill parfait glasses, refrigerate, and serve! You can buy a pre-made angel food cake, too!


2 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp. vanilla
8 oz. container mascarpone cheese
1/2 cup lemon curd
1 lb. or more of strawberries
1 whole angel food cake


Whip the heavy cream on high, adding in the powdered sugar and vanilla. Add the mascarpone cheese and lightly mix.
Fold in the lemon curd.
Cut the angel food cake into pieces.
Slice the strawberries (I use an egg slicer.)
Mix all ingredients together in a large bowl. Top with more berries.
Serve cold.

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