1. Line a baking sheet with baking parchment and set aside. Mix the flour with baking powder, semolina, sugar and salt in a large bowl. Add the egg yolks and mash with a fork until mixed in well. Add the cold butter and cut with a pastry blender into pea-sized pieces. Finally, add the heavy cream and mix until the dough starts coming together – add some more heavy cream if the dough is too dry. Divide the dough into six equal pieces, place on a wooden board lined with some parchment paper and place in the fridge for about 30 minutes.

2. Preheat the oven to 180°C (350°F). Place the dough balls on the prepared baking sheet with enough space in between, brush them with heavy cream and sprinkle with the sugar. Bake the shortcakes for about 26-30 minutes until golden. Take out of the oven and let cool down on a wire rack.

3. Wash and dry the strawberries, remove the green parts and cut them in half. Mix the strawberries with the sugar and lemon zest until well combined. Add half of the strawberries with the lemon juice and water to a saucepan, heat up and let them simmer over medium heat until the strawberries get soft – this takes about 10-15 minutes. Remove the saucepan from the heat and let the strawberries cool down.

4. Whip the heavy cream with the confectioners‘ sugar until stiff peaks form. Add the vanilla paste and mix it in. Mix the cooked strawberries with the marinated strawberries. To serve the dessert, cut the shortcakes horizontally in half, add some strawberries on top and finish with whipped cream.