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Semolina-Lemon Strawberry Shortcake
Prep Time
15 mins
Cook Time
35 mins

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.

Recipe Type: Dessert
Cuisine: American
Keyword: semolina strawberry shortcake
Makes: 12 servings
Author: Elizabeth Stark
  • 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
Whipped Cream
  • 1 1/2 cups heavy whipping cream
  • 3 tablespoons cane or turbinado sugar
  1. Preheat oven to 350 degrees. Generously butter a 12-cup muffin tin.

  2. 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.
  3. Measure flours, baking powder, and sea salt into a medium bowl. Whisk to combine.
  4. With mixer on low, fold in flour mixture, zest, and lemon juice, and mix just until combined.
  5. 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.

  6. Cool completely, then carefully dislodge cakes from the pan.
  7. 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.

  8. 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.

  9. 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.
Recipe Notes

These semolina shortcakes can be made, cooled, and wrapped tight a day or two ahead of time.