Strawberry Long Cake, A 1950's Recipe
Since we raised acres of strawberries on the farm Mom always had a supply of fresh or frozen berries and was looking for new ways to use them. This became a year round favorite with the frozen berries.
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- 2 c
- 4 tsp
- baking powder
- 6 Tbsp
- 1/2 tsp
- 1/2 c
- softened butter
- 2/3 c
- 4 c
- mashed, strawberries (if using frozen berries, thaw berries first)
- 2 Tbsp
- powdered sugar (to dust top of cake)
1Preheat oven to 350 degrees. Sweeten berries with sugar to your liking. Set aside.
2Stir together flour, baking powder, sugar, salt, butter, egg, and milk to make a biscuit like dough. Spread dough into a greased 9 by 13 inch pan, or similar sized casserole dish, covering the entire bottom of the pan.
3Pour strawberries (liquid and all) over top of dough. Do NOT stir. Bake at 350 degrees for about 20-25 minutes or until a knife stuck in center of cake comes out clean. Remove cake from oven and sprinkle top with powdered sugar. Serve warm with ice cream. Serves 6.