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strawberry long cake, a 1950's recipe

(1 rating)
Recipe by
Kathie Carr
North Liberty, IN

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 rating)
yield 6 serving(s)
prep time 10 Min
cook time 25 Min

Ingredients For strawberry long cake, a 1950's recipe

  • 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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