Grease with butter 4 small baking tins (diameter 12-13 cm) and sprinkle with semolina flour.
Melt the butter (70 g) in a small pot. Add the zest of one lemon into the liquid butter, stir and let cool.
Cut half of the strawberries (150 g) into small pieces and mix with a tablespoon of flour.
Beat the eggs with sugar (100 g) and a pinch of salt. Add kefir (130 ml) and slowly work in semolina flour (170 g) combined with baking powder (10 g). Then stir in butter with lemon zest (still liquid but lukewarm). Finally, carefully add the pieces of strawberries coated in flour.
Divide the dough into baking tins and place on the grid in an oven heated to 180 °C. Bake for 30-35 minutes.
After baking, let it cool completely and then take the cakes out.
Set aside 2-3 pieces of strawberries for decorations and chop the rest. Combine with two tablespoons of sugar (30 g) and half a tablespoon of lemon juice. Cook for 7-8 minutes and allow to cool completely.
Garnish the top of the cakes with whipped cream, pour over the cooled strawberry sauce and add sliced ​​strawberry pieces.

NOTES: Instead of separate tins, you can spread the dough on a smaller baking sheet or bake it in muffin molds and adjust the intensity and time of baking. For a richer dessert, try adding mascarpone or liqueur to the whipped cream.

🍽 4 ⏱ 45 MIN

☉ strawberries 300 g
☉ flour (semolina type)170 g
☉ lemon 1 pc
☉ baking powder 10 g
☉ eggs 2 pcs
☉ sugar 100 g + 30 g
☉ kefir 130 ml
☉ butter 70 g + for greasing
☉ salt, whipping cream, powdered sugar