strawberry long cake, a 1950's recipe
(1 rating)
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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(1 rating)
yield
6 serving(s)
prep time
10 Min
cook time
25 Min
Ingredients For strawberry long cake, a 1950's recipe
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2 cflour
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4 tspbaking powder
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6 Tbspsugar
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1/2 tspsalt
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1/2 csoftened butter
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1egg
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2/3 cmilk
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4 cmashed, strawberries (if using frozen berries, thaw berries first)
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2 Tbsppowdered sugar (to dust top of cake)
How To Make strawberry long cake, a 1950's recipe
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1Preheat oven to 350 degrees. Sweeten berries with sugar to your liking. Set aside.
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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.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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