Try this Strawberry Lemon Semolina Shortcake recipe, or contribute your own.

Still searching for what to cook ?

Name: Strawberry Lemon Semolina Shortcake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1/4 ts Salt; 1/4 c Mint chiffonade; plus 8; 5/8 c Butter -; (5 oz); 2 pt Strawberries; cleaned,; 2 lg Eggs; 1 c Sugar; 1/3 c Fine cornmeal; 2 ts Baking soda; 1/2 c Sour cream; 1 Lemon; zested; 1 c Cake flour; sifted; 1 c Lemon juice; 1/4 c Lemon Glaze; from above; 1/3 c Fine semolina; 1/2 c Water; 1 ts Vanilla extract; 7 oz Sugar -; (15/16 cup); Or leaves for garnish; 1/2 c Heavy cream; whipped stiff

Find the most delicious recipes here

INGREDIENTS

1/4 ts Salt
1/4 c Mint chiffonade; plus 8
5/8 c Butter -; (5 oz)
2 pt Strawberries; cleaned,
2 lg Eggs
=== LEMON GLAZE ===
1 c Sugar
1/3 c Fine cornmeal
2 ts Baking soda
=== STRAWBERRIES AND CREAM
=== CAKE ===
1/2 c Sour cream
1 Lemon; zested
1 c Cake flour; sifted
1 c Lemon juice
1/4 c Lemon Glaze; from above
1/3 c Fine semolina
1/2 c Water
1 ts Vanilla extract
7 oz Sugar -; (15/16 cup)
Or leaves for garnish
1/2 c Heavy cream; whipped stiff

INSTRUCTIONS

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. For the Lemon Glaze: Combine all and bring to a boil until completely dissolved. Pull off the heat and glaze each cake with 2 tablespoons. For the Strawberries And Cream: In a bowl, mix the berries, mint and glaze. For 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 sprigs. This recipe yields 6 to 8 servings. Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B42) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-02-1999 by Joe Comiskey - jcomiskey@krypto.net" Per serving: 370 Calories (kcal); 13g Total Fat; (31% calories from fat); 5g Protein; 61g Carbohydrate; 98mg Cholesterol; 547mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 2 1/2 Fat; 2 Other Carbohydrates Recipe by: Ming Tsai Converted by MM_Buster v2.0n.

NOTES

Alert editor

Strawberry Lemon Semolina Shortcake

1/4 ts Salt
1/4 c Mint chiffonade; plus 8
5/8 c Butter -; (5 oz)
2 pt Strawberries; cleaned,
2 lg Eggs
 === LEMON GLAZE ===
1 c Sugar
1/3 c Fine cornmeal
2 ts Baking soda
 === STRAWBERRIES AND CREAM
 === CAKE ===
1/2 c Sour cream
1 Lemon; zested
1 c Cake flour; sifted
1 c Lemon juice
1/4 c Lemon Glaze; from above
1/3 c Fine semolina
1/2 c Water
1 ts Vanilla extract
7 oz Sugar -; (15/16 cup)
 Or leaves for garnish
1/2 c Heavy cream; whipped stiff

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.    For the Lemon Glaze: Combine all and bring to a boil until completely  dissolved. Pull off the heat and glaze each cake with 2 tablespoons.    For the Strawberries And Cream: In a bowl, mix the berries, mint and glaze.    For 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  sprigs.    This recipe yields 6 to 8 servings.    Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B42) - from the TV  FOOD NETWORK" S(Formatted for MC5): "11-02-1999 by Joe Comiskey -  jcomiskey@krypto.net"    Per serving: 370 Calories (kcal); 13g Total Fat; (31% calories from fat);  5g Protein; 61g Carbohydrate; 98mg Cholesterol; 547mg Sodium Food  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 2      1/2    Fat; 2 Other Carbohydrates    Recipe by: Ming Tsai      Converted by MM_Buster v2.0n.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (370g)
Recipe Makes: 6 servings

Calories: 720
Calories from Fat: 104 (14%)

Amt Per Serving		% DV

	Total Fat 11.5g	15 %
	Saturated Fat 4.3g	21 %
	Monounsaturated Fat 3.9g
	Polyunsanturated Fat 1.4g
Cholesterol 360mg		111 %
Sodium 549.8mg		19 %
Potassium 292.6mg		8 %
Total Carbohydrate 143g		42 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 141.7g
Protein 15.2g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 720

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!