Strawberry Long Cake, A 1950's Recipe

Kathie Carr

By
@kathiecc

I remember when my Aunt Clara gave Mom this recipe. It was sometime in the early 1960's.

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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Comments:

Serves:

6

Prep:

10 Min

Cook:

25 Min

Ingredients

2 c
flour
4 tsp
baking powder
6 Tbsp
sugar
1/2 tsp
salt
1/2 c
softened butter
1
egg
2/3 c
milk
4 c
mashed, strawberries (if using frozen berries, thaw berries first)
2 Tbsp
powdered sugar (to dust top of cake)

Directions Step-By-Step

1
Preheat oven to 350 degrees. Sweeten berries with sugar to your liking. Set aside.
2
Stir 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.
3
Pour 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.

About this Recipe

Course/Dish: Fruit Desserts