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1
Preheat oven to 350 degrees F.
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2
In a large bowl, sift together the flour, baking soda, baking powder, poppy seeds and salt.
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3
Toss the cold butter into the flour mixture and using clean hands, mix the butter into flour mixture until the butter pieces are the size of lentils.
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4
In a small bowl, mix the buttermilk, 1/4 cup honey, and lemon zest until well blended.
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5
Pour the buttermilk mixture into the flour mixture and gently mix until the dough just holds together.
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6
Be careful not to overwork the dough.
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7
Separate the dough into 5 equal size balls, each of which is about 1/3 cup.
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8
Place each dough ball on a cookie sheet lined with parchment paper.
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9
Press each ball down to form a 1/2-inch thick disk.
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10
Brush the top and sides of each disk with the egg white and lightly sprinkle the top with the brown sugar.
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11
Bake for 6 to 8 minutes or until lightly golden.
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12
Remove from heat and cool for 10 minutes.
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13
Carefully remove from parchment paper.
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14
While the cakes are cooling, stir together 1/4 cup honey and the ricotta cheese in a medium bowl until well blended.
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15
Fold in strawberries.
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16
Once the cakes have cooled, cut each cake in half horizontally.
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17
To assemble, place 1/4 cup of strawberry mixture on top of each of the bottom cake pieces.
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18
Cover mixture with top piece of the cake.
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19
Place another 1 tablespoon of strawberry mixture on top of the cake.
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20
Garnish with fresh mint sprigs.
