Golden semolina and lemon cakes with white balsamic strawberries and vanilla whipped cream
An original dessert of tender semolina and yogurt mini cakes, griddled until golden, served with strawberries macerated in white balsamic, lemon, and sugar, then finished with a light vanilla whipped cream. It balances a soft interior, caramelized edges, and a fresh fragrant contrast.
Ingredients
- 300 g strawberries (without stalk and en cuartos)
- 50 g sugar (divided)
- 15 ml white balsamic vinegar (for macerar the fresas)
- 1 unit lemon (2 tbsp de jugo, divididos)
- 100 g fine wheat semolina (for the dough)
- 60 g all-purpose flour (nivelada)
- 5 g baking powder
- 1 g salt
- 1 unit egg
- 120 g plain yogurt
- 120 ml milk
- 40 g unsalted butter (derretida, divided)
- 5 ml vanilla extract (divided)
- 120 ml heavy cream (cold)
- 12 g powdered sugar (for the cream beaten)
- 4 g mint leaves (optional, for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. In a medium bowl, toss the strawberries with 25 g sugar, the white balsamic vinegar, and 15 ml (1 tbsp) of the lemon juice. Add half of the lemon zest, stir, and let macerate for 15 minutes at room temperature.
- 2
2. In another bowl, combine the fine wheat semolina, all-purpose flour, baking powder, salt, and the remaining 25 g sugar.
- 3
3. In a third bowl, whisk the egg with the plain yogurt, milk, 30 g melted butter, the remaining lemon zest, and 2.5 ml (1/2 tsp) vanilla extract.
- 4
4. Add the dry ingredients to the wet ingredients and mix just until combined. Let the batter rest for 10 minutes so the semolina can hydrate and thicken slightly.
- 5
5. While the batter rests, whip the cold heavy cream with the powdered sugar and the remaining 2.5 ml (1/2 tsp) vanilla extract to soft peaks. Refrigerate until serving.
- 6
6. Heat a nonstick skillet or griddle over medium heat, about a 350°F / 175°C surface temperature. Brush with some of the remaining 10 g butter.
- 7
7. Make 8 small cakes by dropping portions of batter about 2 tablespoons each. Cook for 2 to 3 minutes per side, until golden and cooked through in the center. Add more butter to the pan as needed to finish all the batter.
- 8
8. Check the macerated strawberries and gently stir them to redistribute their juices.
- 9
9. Serve 2 cakes per portion, spoon the strawberries and their juices over the top, add a dollop of vanilla whipped cream, and finish with mint leaves if using.
- 10
10. Serve immediately to enjoy the contrast of warm cakes, fresh fruit, and cold cream.
Chef tips
Do not overmix the batter so the cakes stay tender. If the pan gets too hot, lower the heat to prevent them from browning before the centers are cooked.
Substitutions
You can replace the plain yogurt with Greek yogurt loosened with 1 or 2 tablespoons of milk. Strawberries can be replaced with raspberries or blackberries. If you do not have white balsamic, use extra lemon juice for a more citrus-forward profile.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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