Dolly Parton is a beloved country artist, actress, businesswoman and now cookbook authour is added to the list, too. In Good Lookin’ Cookin’, a cookbook co-authoured with her sister Rachel Parton George, they share 80 recipes and hosting tips for events year round. That includes the Best Barbecue Ribs recipe (perfect for summer barbecues or as a main dinner dish) and this traditional strawberry shortcake recipe. The biscuit is perfectly sweet, and made even better with fresh whipped cream, strawberries, and a sugary glaze. What’s not to love?
In the cookbook, the sisters also share the sentimental story behind the recipe. They write, “In our childhood, when the time came every year, Daddy would take us down to a place called Tellico Plains, where there were fields of strawberries. We gathered up baskets of them to bring home, though of course we’d eat more than we picked. We loved strawberries then and still do now, so much so that Rachel created this recipe, which everyone loves. It’s just a wonderful biscuit with a lot of sugar, a true shortcake. The glaze is an added touch that’s pretty and sweet and makes this dessert very special.”
Dolly Parton's Strawberry Shortcake
Ingredients
Shortcake
- 2½ cups all-purpose flour plus more for dusting
- ¾ cup granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- ½ cup cold butter sliced, plus more for greasing
- 2 eggs beaten
- 1 cup heavy cream or ¾ cup whole milk
- ½ tsp vanilla extract
Strawberries
- 4 cups strawberries washed, hulled, and halved (if desired, reserve 3 of the prettiest small strawberries whole with stems for garnish)
- 1 tsp powdered sugar
Whipped Cream
- 1½ cups heavy cream cold
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Glaze
- ¼ cup butter
- 1 cup powdered sugar
- 2 tsp whole milk
Instructions
- Preheat the oven to 350°F. Butter and flour an 8-inch round cake pan.
To make the shortcake
- In a food processor fitted with the blade attachment, combine the flour, granulated sugar, baking powder, and salt and pulse until well mixed. Drop the sliced butter into the processor, a few pieces at a time, and pulse until the mixture is crumbly. Add the eggs, heavy cream, and vanilla and pulse again a few times until combined. Don’t overprocess.
- Turn the dough out onto a lightly floured surface and gently knead the dough four or five times.
- Gently pat the dough evenly into the prepared pan. Bake until lightly golden brown, about 30 minutes. Test by inserting a wooden toothpick into the center of the cake; if the toothpick comes out clean, the cake is done. If it’s not done, return it to the oven and bake an additional 2 to 3 minutes.
- Remove the shortcake from the oven and gently turn it out onto a cooling rack. Allow to cool completely, about 1 hour.
- While the cake cools, place the halved strawberries in a bowl and sprinkle with the powdered sugar. Set aside.
To make the whipped cream
- In a chilled medium bowl (see Notes), combine the cream, powdered sugar, and vanilla. Using an electric hand mixer, blend on medium speed until well combined. Change the mixer speed to high and whip until soft peaks form.
To make the glaze
- Melt the butter in a small saucepan over medium heat. Stir in the powdered sugar and continue stirring until well combined. Add the milk, 1 teaspoon at a time, using just enough to thin the glaze to your desired consistency. It needs to be thin enough to drizzle over the shortcake with a spoon.
To assemble
- When the shortcake is cool, carefully cut it in half horizontally to make two layers. Place the bottom layer on a cake plate. Add a layer of whipped cream on top, using approximately half. Top with half of the prepared strawberries. Drizzle the glaze by the spoonful over the strawberries until it drips over the sides of the shortcake layer. Add the top cake layer and cover it with the remaining whipped cream and strawberries. If desired, partially slice each of the 3 reserved strawberries into three sections and fan them out on top.
- If necessary, gently warm the glaze again to a thin, spoonable consistency. Be careful not to make it too hot or it’ll melt the whipped cream! Drizzle the glaze by the spoonful over the sides and across the top. How much you use is up to you—you will have extra! (Treat yourself to a spoonful, if you want! Leftover glaze can be stored for a few days in the refrigerator.)
Notes
