Strawberry shortcake is among the Southern desserts featured in Good Lookin’ Cookin’, the family cookbook by Dolly Parton and her sister Rachel Parton George. Our Carter Family Recipes interpretation celebrates the same simple combination: tender, buttery shortcakes, ripe strawberries in their own juices, and freshly whipped cream. Rather than reproduce the cookbook’s instructions, this version uses our own tested-style proportions and straightforward home-baking method.

Browse the complete Dolly Parton Recipe Collection for more Southern favorites.

Recipe Information

Prep Time: 25 minutes
Cook Time: 16–20 minutes
Rest Time: 30 minutes for berries
Total Time: Approximately 1 hour 15 minutes
Servings: 8
Difficulty: Easy — Level 2 of 5
Cost: Moderate — $$$
Region / Ethnic Origin: Southern United States

Ingredients

For the strawberries

• 2 pounds fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 teaspoon fresh lemon juice

For the shortcakes

• 2 cups all-purpose flour, spooned and leveled
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt
• 6 tablespoons cold unsalted butter, cut into small cubes
• 3/4 cup cold heavy cream, plus 1 tablespoon for brushing
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon coarse sugar, optional, for topping

For the whipped cream

• 1 1/2 cups cold heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Sweeten the berries. Put the sliced strawberries in a large bowl with the granulated sugar and lemon juice. Toss gently and let stand for 30 minutes at room temperature, stirring once, until the fruit releases a bright red syrup.
2. Prepare the oven. Heat the oven to 425°F. Line a large baking sheet with parchment paper.
3. Combine the dry ingredients. Whisk together the flour, granulated sugar, baking powder, and salt in a large mixing bowl.
4. Cut in the butter. Add the cold butter cubes. Work them into the flour with a pastry cutter or fingertips until the mixture resembles coarse crumbs with a few pea-size butter pieces remaining.
5. Mix the wet ingredients. In a separate bowl, whisk the 3/4 cup heavy cream, egg, and vanilla until smooth.
6. Form the dough. Pour the wet mixture into the flour mixture and stir gently just until a soft, shaggy dough forms. Do not knead until completely smooth; a few rough edges are desirable.
7. Shape the shortcakes. Turn the dough onto a lightly floured surface and pat it into a rectangle about 3/4 inch thick. Cut into 8 equal squares with a sharp knife, pressing straight down rather than sawing.
8. Prepare for baking. Transfer the squares to the baking sheet with about 2 inches between them. Lightly brush the tops with the additional tablespoon of cream and sprinkle with coarse sugar, if using.
9. Bake. Bake for 16–20 minutes, until the tops are golden and the centers are baked through. Move the shortcakes to a rack and let cool until just warm.
10. Whip the cream. In a chilled bowl, beat the cold heavy cream with the powdered sugar and vanilla until soft-to-medium peaks form. Stop before the cream becomes grainy.
11. Assemble. Split each shortcake horizontally with a serrated knife. Spoon juicy strawberries over the bottom halves, add a generous dollop of whipped cream, and replace the tops. Finish with additional berries and syrup.
12. Serve promptly. Assemble just before serving so the shortcakes stay tender rather than soggy.

Cook’s Notes

Keep the butter cold: Distinct small pieces of butter help the shortcakes bake up light and flaky. If the kitchen is warm, chill the shaped dough for 10 minutes before baking.

Use ripe berries: Strawberries at their seasonal peak need little sugar. Taste the berries before macerating and adjust the sweetness if necessary.

Do not overmix: Stir only until the dough comes together. Excess mixing can toughen the shortcakes.

Make ahead: Bake the shortcakes up to one day ahead and store airtight at room temperature. Refrigerate prepared berries and whipped cream separately; assemble immediately before serving.

Food storage: Keep whipped cream and cut berries refrigerated until needed. Refrigerate assembled leftovers promptly, though the shortcakes will soften over time.

Serving Suggestions

Serve freshly assembled with extra strawberries, their juices, and softly whipped cream. For a summer dessert table, offer Dolly Parton’s Mother’s Banana Pudding as an alternative dessert.

Beverage Suggestions

Fresh lemonade, unsweetened iced tea, or hot coffee balances the sweet strawberries and rich whipped cream.

Editorial Disclaimer: This recipe is part of an independent Carter Family Recipes collection celebrating the cooking traditions associated with Dolly Parton. It may be an adaptation or independently developed interpretation rather than an exact reproduction of a previously published recipe. Carter Family Recipes is not affiliated with or endorsed by Dolly Parton, Rachel Parton George, Dollywood, or their representatives.