strawberry long cake, a 1950's recipe

Name: Strawberry Long Cake, A 1950's Recipe
Prep time: 10 min
Cook time: 25 min
Yield: 6
Ingredients: 2 cup(s) flour; 4 teaspoon(s) baking powder; 6 tablespoon(s) sugar; 1/2 teaspoon(s) salt; 1/2 cup(s) softened butter; 1 - egg; 2/3 cup(s) milk; 4 cup(s) mashed, strawberries (if using frozen berries, thaw berries first); 2 tablespoon(s) powdered sugar (to dust top of cake)

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143 Pinches 1 Photo

Kathie Carr

North Liberty, IN

Updated on Jan 9, 2012

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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prep time 10 Min

cook time 25 Min

method ---

yield 6 serving(s)

Ingredients

2 cups flour
4 teaspoons baking powder
6 tablespoons sugar
1/2 teaspoon salt
1/2 cup softened butter
1 - egg
2/3 cup milk
4 cups mashed, strawberries (if using frozen berries, thaw berries first)
2 tablespoons powdered sugar (to dust top of cake)

How To Make strawberry long cake, a 1950's recipe

Step 1

Preheat oven to 350 degrees. Sweeten berries with sugar to your liking. Set aside.

Step 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.
Step 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.
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