Welcome summer with semolina strawberry shortcakes. This spin on the quintessential early summer dessert features toothsome semolina-lemon shortcakes, pillowy whipped cream, and perfectly ripe local strawberries.
If I get one thing across on this blog, I hope it’s that all produce is not created equal. Seasons vary and ebb in surprising ways each year. And the best way to know what’s good is to talk to the farmer who grew it.
Local is Best
As far as strawberries go, the large, pale-centered specimens that come to us here in the East from California or Florida or Mexico have very little in common with the vivid red berries in tidy rows at the local farmer’s market. Farmer’s market berries are special. If it’s a good year, local strawberries should be a deep red, inside and out, and suffused with a concentrated, bright sweetness.
It’s these berries – straight from the market or berry patch, and nearly over-ripe – that make the best strawberry shortcake. My semolina strawberry shortcakes change things up just a bit – golden semolina-lemon shortcakes have a delightfully crunchy top and a sturdy, but tender crumb that stands up to the strawberry syrup beautifully.
Semolina Shortcakes
Whether you’re from biscuit or poundcake people, I hope you’ll give these little semolina shortcakes a try. The cakes are a spin on the syrup-soaked style of semolina cakes known as ravani, namoura, harisseh, or basbousa in Greece, the Balkans, and throughout the Middle East. In my recipe, semolina flour makes for a golden top crust with an irresistible crunch. The bottom layer happily absorbs the strawberry syrup and the hint of lemon in the cakes is just right for brightening the flavor of the berries.
I really love shortcakes in all forms, and have shared a number of recipes over the years. Here are my favorites:
Whole Wheat-Rye Strawberry Shortcake
Blueberry Shortcakes with Sourdough Biscuits
Melissa’s Strawberry Yogurt Shortcake
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Welcome summer with semolina strawberry shortcakes. This spin on the quintessential early summer dessert features toothsome semolina-lemon shortcakes, pillowy whipped cream, and perfectly ripe local strawberries.
Make sure you leave time for butter and eggs to come to room temperature.
Semolina cake recipe adapted from Bon Appetit.
- 12 tablespoons (1 1/2 sticks) unsalted butter, plus more for greasing muffin tin, room temperature
- 3 eggs, room temperature
- 1 cup plus 2 tablespoons cane or turbinado sugar
- 1 1/2 cups all-purpose flour
- 1/2 cup semolina flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- Zest of 1 lemon plus 2 tablespoons juice
- 9 cups hulled, sliced strawberries (about 3 quarts)
- 1/2 cup turbinado or cane sugar
- 1 1/2 cups heavy whipping cream
- 3 tablespoons cane or turbinado sugar
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Preheat oven to 350 degrees. Generously butter a 12-cup muffin tin.
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In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter until light and fluffy, 2 minutes. Add sugar and beat 3 minutes more. Add eggs and beat until mixture appears glossy, 2 minutes.
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Measure flours, baking powder, and sea salt into a medium bowl. Whisk to combine.
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With mixer on low, fold in flour mixture, zest, and lemon juice, and mix just until combined.
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Spoon batter into prepared muffin tin. Tap tin on the counter a few times to dislodge bubbles. Bake until shortcakes are a deep golden hue and a toothpick inserted in the center comes out clean, 30 - 35 minutes.
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Cool completely, then carefully dislodge cakes from the pan.
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To make strawberry syrup, toss half the strawberries and sugar in a medium bowl. Mash with a fork. Toss with remaining strawberries and set aside.
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To make whipped cream, with a hand beater or whisk attachment in a stand mixer, beat cream until pillowy. Add sugar and then beat just until soft peaks form.
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To serve, slice shortcakes in half, spoon strawberries and syrup onto the bottom half, top with a big dollop of whipped cream, and cover with shortcake top. Serve immediately.
These semolina shortcakes can be made, cooled, and wrapped tight a day or two ahead of time.
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