Title: Strawberry Heart Cake
Categories: Cake
Yield: 12 Servings

3	c	All-purpose flour
1/4	c	Sugar
2	tb	Sugar
1	tb	Baking powder
1	ts	Salt
12	tb	Cold butter, cut into small pieces
3/4	c	Low-fat milk
1/3	c	Half-and-half
4 1/2	pt	Ripe strawberries, lightly rinsed, hulled and quartered leng
4	tb	Orange-flavored liqueur
1 1/2	c	Heavy cream
2	tb	Confectioners' sugar

The shortcakes can be made a day ahead. Keep wrapped in plastic until wime to use.

1. Preheat oven to 400'F.

2. Place flour, 1/4 cup sugar, baking powder and salt in a bowl of a food processor. Combine well. Add butter; pulse processor on and off several times until mixture resembles coarse meal. Add milk and half-and-half; process until dough just forms a ball.

3. Form dough into a disc on a lightly floured surface and roll 1/2" thick. Use a 3", heart-shaped cookie cutter to make 12 hearts, rerolling dough as necessary. Place on 2 ungreased baking sheets 1" apart and bake for 12-15 minutes. Cool cakes on a rack.

4. Toss quartered strawberries with liqueur and 1 tablespoon sugar. Set aside.

5. Just before serving, whip heavy cream with remaining tablespoon of sugar.

6. Split cakes crosswise and place one bottom half on each of 12 dessert plates. Spoon quartered strawberries on bottom halves, dollop with whipped cream and replace top halves at an angle. Dust cake tops with confectioners' sugar; garnish each with a whole strawberry.

Per serving, 418 calories, 24 grams fat, 76 milligrams cholesterol.

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