Strawberry Lemon Semolina Shortcake

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Cake:

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

LEMON GLAZE:

1 cup lemon juice

1/2 cup water

1 cup sugar

STRAWBERRIES AND CREAM:

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