Parisian Inspired Valentine's Day Pastries and Recipes


Strawberry Cake, Gâteau de Fraise

Bonjour mes amis ! Nous sommes de retour aujourd’hui avec un poteau de suivi au sujet de la nourriture merveilleusement française que nous avons servie sur notre table de dessert de Valentine.

Oh wait…we aren’t in France. Sigh. What is it about Paris that seems so magical anyway? Only everything. I have to admit, I am a tad bit envious of one very popular blog author these days. Her name is Jordan Ferney of Oh Happy Day, and she moved her family to Paris for an entire year. How cool is that? Alas that is not something we could conceivably do anytime soon, so we settle for dessert, with Parisian style.

We already talked about our inspiration for our Valentine Dessert Table here, but today we wanted to share with you the food details! When you think of French pastries what comes to mind for you? Croissants? Madelines? The ever popular Macaron? Us too. In fact, that is just what we included, minus the macarons. Oh sweet crispy chewy Macarons, why are you so hard to make? Because your oven is terri-bad Heather, at least that is what I keep telling myself. It couldn’t be my skill level or anything like that, no sir. Must be faulty equipment. OK sorry about that, major tangent. Anyway, we included traditional Parisian fare like the croissant and madeline, which we were able to find at our local grocery. We also wanted to have lots of little cakes and cookies as well. Just like you would find in the Pâtisserie. So we stuck to the color pink and we baked a Strawberry Cake, Rose Cupcakes and Raspberry Kiss Meringues. We also included Turkish Delight. What you say? Not a French pastry? You are right of course, but they were the right color, bite sized and rose infused, and so we thought, what the heck. Read on below for the details on where we found our store bought items and the recipes for the ones we baked ourselves.

Turkish Delight

We found a beautiful box of Turkish Delight at our local Kroger grocery. It was so pretty. It was so appealing. It was so NOT what we expected. Have you ever tasted a Turkish Delight? We hadn’t. It fit so well with what we wanted on our table though we grabbed it and put it out there, and then we tasted it. It was like biting into a stick of rose scented chap-stick, covered in powdered sugar. It wasn’t bad, it was… unusual. I wouldn’t go so far as to call it appetizing however. 



Private Selection Mini Butter Croissants from Kroger grocery. These were in a 6-pack and came frozen. They must thaw and rise overnight before baking the next day. We found these croissants delicious! Flakey, buttery, soft, everything they should be, living up to their very french reputation.


Also from Kroger grocery. These were pre-baked and available in the bakery section of our store. They were also very tasty. Madelines are traditionally a soft cake-like cookie, and we are for sure a fan of these. I just love the little shell shape. A madeline pan is now on my bake ware items to purchase list, so if you know me and there is an occasion to buy me something coming up, you know what to do!

Raspberry Kisses

Light as air meringue cookies that melt in your mouth! A super easy recipe that requires minimal preparation. The recipe uses jell-o as its main source of flavor, so if you prefer another flavor or color simply buy that kind of jell-o instead of the Raspberry. We wanted a berry flavor and the pink coloration as well.

6 Tsp. Meringue Powder
6 Tbsp. Water
1/8t. salt
3 1/2 Tsp. raspberry Jell-O
3/4 c. sugar


  1. Preheat oven to 250 degrees
  2. Beat together (in a mixer on high) the meringue powder and water until combined, then add the salt and continue to beat until foaming.
  3. Add the Raspberry Jell-O and sugar gradually, and continue beating until the mixture forms stiff peaks.
  4. Pipe batter into small swirls or kiss shapes on a cookie sheet covered in parchment paper.
  5. Bake at 250 degrees for 25 minutes, the turn the oven off and allow them to sit for an additional 20 minutes.
  6. Remove the cookies from the oven and allow them to cool completely before taking them off of the parchment paper.

 These cookies should be stored in an air-tight container and will remain fresh for several days.

Strawberry Cake

Ingredients for Cake:
2 ¼ cups All-Purpose Flour
1 ½ Tsp. Baking Powder
¾ Tsp. Salt
1 ½ Sticks Un-Salted Butter, room temp.
1 ½ Cups Sugar
2 Eggs
1 Cup Buttermilk
1 Cup Fresh Strawberries

Ingredients for Buttercream:
1 Cup Fresh Strawberries Blended
2 Sticks Un-Salted Butter
3 - 5 Cups Confectioner’s Sugar
1 Tsp. Vanilla

Directions for the Cake:

  1. Preheat the oven to 350 degrees. Prepare your cake pans in your preferred method.
  2. In a bowl, combine the flour, baking powder and salt and stir, then set aside.
  3. In the bowl of a stand mixer, beat the butter until it is light and fluffy.
  4. Add the sugar and continue beating until it is well combined.
  5. Beat in the eggs one at a time. Scrape down the mixer bowl as necessary.
  6. Add half of the dry ingredient mixture and continue beating on low speed until blended.
  7. Add the buttermilk and continue mixing on low until smooth.
  8. Add the remaining dry ingredient mixture and continue beating on low speed until blended.
  9. Add in the fresh strawberries and mix on low speed until blended.
  10. Divide the batter evenly between your cake pans. We used three 6” pans to create a small, but tall cake.
  11. Bake until a toothpick inserted into the middle comes out clean and your cakes are slightly golden on top and spring back to the touch. Approx. 20-30 mins depending on the size of your cake pans.
  12. Allow the cakes to cool the transfer them to a wire rack until you are ready to stack your layers.

Directions for the Buttercream:

  1. In the bowl of a stand mixer, beat the butter until it is light and fluffy.
  2. Add 3 cups of powdered sugar and mix until smooth.
  3. Add the vanilla.
  4. Mix in the strawberry puree a tablespoon at a time until you reach your desired texture.
  5. Add more confectioners sugar as needed to thicken your buttercream to your liking.


  1. To assemble your cake, spread an even coating of the butter cream onto the top of your first cake layer.
  2. Continue with your next layer, and so on until you have all layer stacked with buttercream between each.
  3. Apply a thin coat of buttercream to the entire outside of your cake.
  4. Do not worry about crumbs at this point as this is your crumb coat. Allow this to set up until it has hardened slightly.
  5. Then apply another thicker layer of buttercream onto your entire cake. If you prefer you can pipe it on making a pattern or even use a cake comb to create an interesting design into the buttercream.
  6. Store your cake under a cake dome or wrapped until you are ready to serve.

Rose Cupcakes

These cupcakes employ rose water to keep them smelling fresh as… a rose! Rose water can be hard to find at times, but most specialty grocers will carry it. Look for it with the French cuisine along with the international foods.

Cupcake Ingredients:
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
2 - 3 Tbsp. Rose Water (your preference)
1 - 2 Drops Red Food Coloring

Buttercream Ingredients:
1 Cup (2 sticks) Unsalted Butter, room temp.
6 Cups Confectioners’ Sugar
1/2 Cup milk
2 - 3 Tbsp. Rose Water (your preference)

Directions for Cupcakes:

  1. Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
  2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
  3. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
  4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, pipe frosting into small swirls around the outer edge of the cupcake then work your way inwards until you reach the center. Garnish with sugar pearls.

Directions for Buttercream:

  1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes.
  2. With mixer on low speed, add 6 cups sugar, milk, and rose water. Mix until smooth.

Hard as we may try it is entirely possible that we have left out a detail or two here and there, so if you spot something please do not hesitate to speak up in our comments section and we will try to right that wrong! I was recently informed that our Hot Chocolate Stick recipe while insanely delicious, had omitted the small detail of oiling the spatula that you use to spread the marshmallow. The brave reader at home had attempted to create these hand-crafted marshmallows and said she ended up with it everywhere! Stuck to everything! After checking I did discover that while we mentioned oiling the spatulas, we had forgotten to mention the importance of covering your hands with non-stick spray to ensure that you do not end up marshmallow-ed. So we apologize for that!