It’s that time of year again–tomorrow is Valentine’s Day, in case you’ve been living under a rock–and if you’re still looking for inspiration about what to make for your sweetheart (or something to make to spoil yourself!), this mini strawberry rustic cake is simple and chock-full of sweet berries. A hint of almond extract brings out the natural sweetness of the berries, which tend to be wonderful this time of year. With billowing stabilized strawberry whipped cream oozing out between the soft, moist layers and no frosting on the sides, it’s not only charming, but that much easier to make than a proper, has-to-be-perfect iced layer cake.
Lemon bars have been one of my favorite treats ever since I discovered a recipe for them while flipping through my mother’s Junior League Cookbook when I was a child. We had a Meyer lemon tree that more closely resembled a sprawling bush, which produced so many more lemons than we could use that we gave them away by the grocery bag-full. Plenty of