Preheat the oven to 160°C.
Combine flour, caster sugar, butter, and semolina into a dough using a food processor or by hand.
Roll the dough to a 1-2cm thickness on a floured surface.
Cut the dough into circles using a cookie cutter and place them into a greased tin.
Sprinkle the tops with demerara sugar and bake for 30-40 minutes until pale golden.
Cool the shortbread briefly before transferring to a wire rack.
Heat strawberries, port, and sugar in a pan until sugar dissolves and mash into a salsa.
Fold together whipped cream, yoghurt, and whipped egg whites.
Fold the cooled strawberry salsa into the cream mixture to create swirls.
Place a dollop of strawberry cream and a whole strawberry onto each shortbread circle to serve.