Strawberry “Long Cake”

Adapted from the “Fancy Lady Recipe Box” Collection (1940s – 1960s)

I found this recipe for Strawberry “Long Cake” in my “Fancy Lady” recipe box, dating back to the 1940’s.

This version is made in a sheet cake pan so it’s perfect for a crowd, and easier to carry to a picnic or barbecue than a traditional strawberry shortcake. 

Macerating the berries in a bit of sugar creates a luscious strawberry syrup that sinks into the cake as it’s cooking. The sweet and buttery streusel topping is a unique twist and really makes the cake something special. 

After testing, I did make a few tweaks to the original recipe. To create a more tender shortbread base, I added more butter to the batter and swapped the milk for half & half. I also added lemon and vanilla to add a bit more dimension. 

There’s no assembly required for this one – you just slice and top it with a lot of whipped cream! The shortcake is very tender and the strawberries really shine.

You should plan on serving this the same day you make it – while it is still tasty the next day, the strawberries lose some of their luster. 

Start by preparing the berries, combining the sliced or mashed strawberries with sugar, lemon juice, and lemon zest in a bowl. Let the mixture sit for 30-60 minutes to draw out the juices and create a syrup.

In the meantime, prepare the streusel by creaming together the butter, sugar, flour, and salt, and set aside.

To prepare the shortcake, sift together the flour, baking flour, sugar, and salt. With your fingertips or a pastry blender, work in the cold butter until it resembles breadcrumbs (you can leave some bigger chunks of butter in too, just smash them flat with your fingers).  You’ll want to work quickly as you don’t want the butter to warm up too much.

In a separate bowl, whisk together the egg, half & half, and vanilla. Stir the egg mixture gently into the butter and flour mixture just to combine.

To assemble, smooth the shortcake batter into the prepared pan and pour the strawberry mixture over the top of the shortcake. Sprinkle the streusel over the strawberries and bake at 375 degrees for approximately 30-35 minutes. 

It is hard to test this one for doneness – the standard toothpick test doesn’t work well because the strawberry topping gets in the way! Try touching the outer edge of the cake – if it springs back, the cake is done.

Let cool, then slice into portions and top with lots of whipped cream!

If you have leftovers, store covered in the refrigerator.