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.
4 tspbaking powder
1/2 csoftened butter
4 cmashed, strawberries (if using frozen berries, thaw berries first)
2 Tbsppowdered sugar (to dust top of cake)
How to Make Strawberry Long Cake, A 1950's Recipe
- Preheat oven to 350 degrees. Sweeten berries with sugar to your liking. Set aside.
- 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.
- 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.