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1
In a bowl, whisk both flours with the cinnamon, salt and cloves.
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2
In a standing mixer fitted with the paddle, beat the butter, light brown sugar and 2 tablespoons of the granulated sugar at medium speed until fluffy, about 1 minute.
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3
Beat in the honey and molasses, about 30 seconds.
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4
Scrape down the side of the bowl and beat in the flour mixture at low speed, just until incorporated.
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5
Pat the dough into a disk, cover with plastic and refrigerate until firm, about 1 hour.
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6
Preheat the oven to 350.
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7
Line 2 large baking sheets with parchment paper.
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8
On a lightly floured work surface, roll out the dough 1/8 inch thick.
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9
Using a 3 1/2-inch oval cookie cutter, stamp out 16 ovals; reroll the dough scraps if necessary.
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10
Transfer the ovals to the baking sheets and bake for about 12 minutes, rotating the pans halfway through, until lightly golden around the edges.
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11
Let cool on the pans for 5 minutes, then transfer the ovals to racks to cool completely.
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12
In a bowl, toss the strawberries with the remaining 1/3 cup of sugar and the lemon juice.
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13
Let stand until syrupy, 20 minutes.
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14
In a medium bowl, mix the ricotta, confectioners' sugar and lemon zest.
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15
Spread about 1 tablespoon of the ricotta mixture on each oval.
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16
Arrange the strawberries over the ricotta, drizzle with the syrup and serve.
