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.
Preheat oven to 350 degrees. Generously butter a 12-cup muffin tin.
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.
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.
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.
These semolina shortcakes can be made, cooled, and wrapped tight a day or two ahead of time.