Strawberry Lemon Semolina Shortcake Recipe

Name: Strawberry Lemon Semolina Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces (1 1/4 sticks) butter; 7 ounces sugar (just under 1 cup); 2 large eggs; 1 teaspoon vanilla extract; 1 lemon, zested; 1 cup cake flour, sifted; 1/3 cup fine semolina; 1/3 cup fine cornmeal; 1/4 teaspoon salt; 2 teaspoons baking soda; 1/2 cup sour cream; 1 cup lemon juice; 1/2 cup water; 1 cup sugar; 2 pints strawberries, cleaned and sliced 1/4-inch; 1/4 cup mint chiffonade, sliced 1/16-inch, save 8 little sprigs/leaves for garnish; 1/4 cup above glaze; 1/2 cup heavy cream, whipped to stiff peak

Servings: persons

5 ounces (1 1/4 sticks) butter
7 ounces sugar (just under 1 cup)
2 large eggs
1 teaspoon vanilla extract
1 lemon, zested
1 cup cake flour, sifted
1/3 cup fine semolina
1/3 cup fine cornmeal
1/4 teaspoon salt
2 teaspoons baking soda
1/2 cup sour cream
1 cup lemon juice
1/2 cup water
1 cup sugar
2 pints strawberries, cleaned and sliced 1/4-inch
1/4 cup mint chiffonade, sliced 1/16-inch, save 8 little sprigs/leaves for garnish
1/4 cup above glaze
1/2 cup heavy cream, whipped to stiff peak

1
Using a mixer with a paddle, cream together the butter, sugar and eggs until smooth.
2
Add the vanilla and zest and combine.
3
Mix together the flours, salt and baking soda and slowly fold in using the paddle alternating with the sour cream.
4
Mix until smooth, but do not over mix.
5
Spray 8 (4-ounce) ramekins and fill halfway up with the batter.
6
Bake in a 350 degree oven for 15 minutes until a tester comes out clean.
7
De-mold cakes onto a rack and glaze while still warm.
8
Combine all and bring to a boil until completely dissolved.
9
Pull off the heat and glaze each cake with 2 tablespoons.
10
In a bowl, mix the berries, mint and glaze.
11
PLATING: Slice the cake in half.
12
Place the bottom on a plate and cover with berries then whipped cream.
13
Top with cake and garnish with mint sprig.

1042

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 5 ounces (1 1/4 sticks) butter, 7 ounces sugar (just under 1 cup), 2 large eggs, 1 teaspoon vanilla extract, and more.

Yes, Strawberry Lemon Semolina Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Strawberry Lemon Semolina Shortcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions