Strawberry Long Cake, A 1950's Recipe

Kathie Carr


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.


★★★★★ 1 vote

10 Min
25 Min


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

How to Make Strawberry Long Cake, A 1950's Recipe


  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.

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About Strawberry Long Cake, A 1950's Recipe

Course/Dish: Fruit Desserts

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