Valentine’s Day Heart Blackberry and Strawberry Shortcake Recipe
Gluten-free Vanilla Coconut Flour heart shaped muffins (1 or more per person)

Macerated Blackberries:
Fresh or frozen blackberries, defrosted
powdered sugar to taste

Strawberry Sorbet:
Frozen strawberries, half defrosted or still frozen
Sugar, to taste
lemon juice, to taste (I used meyer lemons)

Dairy or Dairy Free Whipped Cream:
For dairy, whip cream with powdered sugar and a glug of vanilla in your mixer.
For Dairy-free, try my cashew cream recipe

Macerated Blackberries:
Mash at least half of your blackberries with a potato masher or a fork. Add sugar and combine thoroughly. Let rest for 30 minutes or so.

Strawberry sorbet:
Combine ingredients in your food processor and blend until you have a lovely, icy mix. Taste and season to your preference. Sugar may not be necessary, especially if you don’t add much lemon juice.

Use slightly warmed muffins, either heated in microwave or fresh from the oven. If you like, you can cut them in half horizontally, or just leave them as is. (I like the second method.) Layer Strawberry sorbet, Macerated blackberries, and Cashew Cream OR Dairy Cream. Garnish with fresh berries and sprig of mint (optional).

Serve to your sweetie in exchange for lots of kisses!