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


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2 c
4 tsp
baking powder
6 Tbsp
1/2 tsp
1/2 c
softened butter
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


  • 1Preheat oven to 350 degrees. Sweeten berries with sugar to your liking. Set aside.
  • 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.
  • 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.

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About Strawberry Long Cake, A 1950's Recipe

Course/Dish: Fruit Desserts

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