Strawberry Lemon Semolina Shortcake Recipe | Ming Tsai | Food Network

Ingredients

• 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
• 1 cup lemon juice
• 1/2 cup water
• 1 cup sugar
• 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