King Or Queen Dinah Shortcake Recipe
Dinah Fingers with Strawberries and Whipped Cream
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Ingredients
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For the Shortcake
For the Strawberries
For the Whipped Cream
Method
To Prepare the Shortcake
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until well mixed.
- 3
Cut in Butter
Add the unsalted butter to the dry mixture. Using a pastry cutter or your hands, cut the butter into the flour mixture until it resembles coarse crumbs.
- 4
Add Cream and Vanilla
Pour in the heavy cream and vanilla extract. Stir until just combined, being careful not to overmix.
- 5
Shape and Bake
Turn the dough out onto a floured surface, gently pat it into a 1-inch thick round. Cut out circles using a biscuit cutter and place them on a baking sheet. Bake for 15-20 minutes or until golden brown.
To Prepare the Strawberries
- 6
Slice Strawberries
Wash and slice the fresh strawberries into halves or quarters, depending on size.
- 7
Toss with Sugar and Lemon
In a mixing bowl, combine the sliced strawberries with granulated sugar and lemon juice. Toss gently and let them sit for at least 15 minutes to macerate.
To Prepare the Whipped Cream
- 8
Whip the Cream
In a clean mixing bowl, pour in the heavy cream. Using an electric mixer, whip the cream on medium-high speed until soft peaks form.
- 9
Add Sugar and Vanilla
Gradually add the powdered sugar and vanilla extract while continuing to whip until stiff peaks form.
To Assemble the Shortcake
- 10
Layer the Shortcake
Slice the baked shortcakes in half horizontally. Layer the bottom half with a generous spoonful of macerated strawberries, followed by a dollop of whipped cream.
- 11
Top and Serve
Place the top half of the shortcake over the whipped cream. Optionally, add more strawberries and whipped cream on top. Serve immediately.