Recipe courtesy of Marina Brancely and Ming Tsai

Strawberry Lemon Semolina Shortcake

  • Level: Easy
  • Total: 1 hr
  • Prep: 45 min
  • Cook: 15 min
  • Yield: 6 to 8 servings
Save Recipe

Ingredients

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

Directions

  1. Using a mixer with a paddle, cream together the butter, sugar and eggs until smooth. Add the vanilla and zest and combine. Mix together the flours, salt and baking soda and slowly fold in using the paddle alternating with the sour cream. Mix until smooth, but do not over mix. Spray 8 (4-ounce) ramekins and fill halfway up with the batter. Bake in a 350 degree oven for 15 minutes until a tester comes out clean. De-mold cakes onto a rack and glaze while still warm.

LEMON GLAZE:

  1. Combine all and bring to a boil until completely dissolved. Pull off the heat and glaze each cake with 2 tablespoons.

STRAWBERRIES AND CREAM:

  1. In a bowl, mix the berries, mint and glaze. PLATING: Slice the cake in half. Place the bottom on a plate and cover with berries then whipped cream. Top with cake and garnish with mint sprig.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Raspberry and Strawberry Shortcake