sweet treats

though i love experimenting with new recipes, i almost love the romance of tradition more! and valentines day is no exception. i've made the same thing every year so far, i think. despite this, i have a hankering to know what other sweet gems are out there. would anyone else like to humor me and post (on your own blog) what they are making for their valentine? naomi lewis told me john favors the classic heart-shaped cookie frosted to perfection, but she also plans to make other little divinities. here's what i'm making for my valentine...it's heavenly! copy it down for yourself if you'd like. you won't be underwhelmed:

Strawberry Shortcakes d'Amour

(taken from Bride and Groom First and Forever Cookbook)

for Shortcakes

3 C. cake flour, plus more ase needed

1/4 C plus 1 Tbl, plus 2 Tbl granulated sugar

2 1/2 tsp baking powder

1 tsp salt

6 Tbl cold unsalted butter, cut into pieces

1 1/2 C heavy cream

1 egg, lightly beaten with 1 Tbl water

for Strawberries

2 C hulled and quartered strawberries (i have also used frozen berries in a pinch)

1 Tbl rasberry preserves

2 tsp granulated sugar

1/4 tsp lemon juice

for Whipped Cream

1/3 C cold heavy cream

1 Tbl sour cream

1 1/2 tsp granulated sugar

1/4 tsp vanilla extract

Preheat oven to 400 degrees. Grease baking sheet.

To make the shortcakes: Sift together the flour, the 1/4 cup plus 1 Tbl sugar, the baking powder, and salt in the bowl of a food processor. Add the butter and pulse 3 or 4 times at 2-second intervals until the dough resembles course meal. Add the cream and process until the dough begins to come together, a few seconds more. It will still be crumbly at this point. Do not overwork or the shortcakes will be tough.

Transfer dough to a well-floured work surface. If the dough is sticky, sprinkle it with more flour. Using a floured rolling pin, roll out the dough into a rectangle about 12 inches long. Fold the left end to the middle and the right end up over the left end to form 3 layers. Roll out the dough to 3/4 inch thickness. Using a 3-inch-wide heart-shaped cutter, cut into 3 individual cakes. Gather the scraps, roll out the remaining dough, and cut out 3 more hearts.

Place the shortcakes at least 2 inches apart on the baking sheet. Brush the tops lightly with the beaten egg and sprinkle with the 2 tsp sugar. Bake until the shortcakes are a light golden brown, 15-20 minutes.

Meanwhile, prepare the strawberries: Stir together the berries, raspberry preserves, sugar, and lemon juice in a medium bowl. Put 1 C of the mix in a small bowl and mash with a fork or potato masher. Return that to the strawberry mix and set aside.

To make the whipped cream: Combine the heavy cream, sour cream, sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat on high until soft peaks form, about 1 minute. The cream should slowly fall over forward when lifted with a whisk. Alternatively, use an electric hand mixer.

To serve: Using a serrated knife, cut 2 short-cakes in half horizontally and place the bottom halves on each of 2 plates. Top with the strawberries, dividing evenly. Add a dollop of whipped cream and top with the remaining shortcake halves. Dust with powdered sugar and garnish with mint sprigs.

Hint: These shortcakes freeze beautifully. Freeze the uncooked cakes on a baking sheet, then transfer them to a sealable plastic bag. When ready to bake, preheat oven to 400 degrees and bake for 25-30 minutes.

Here's what the book's version looks like. I'll post my finished product tomorrow. :)