Strawberry "Long Cake"
Adapted from a recipe in the Fancy Lady Recipe Box (circa 1940s-1950s): Strawberry shortcake is a perennial summer favorite! This version from the 1940's is great for a crowd, simple to transport to a picnic or barbecue, and takes no assembly - apart from slicing and adding a dollop of whipped cream. Plan to serve this the same day you make it. While it's still tasty the next day, the strawberries lose some of their bright appeal overnight.
Berries
- 4-5 cups chopped strawberries (about 20-25 oz)
- 1/2 cup sugar
- 1 lemon, juice and zest
Streusel
- 1/4 cup unsalted butter, room temperature
- 1/4 cup sugar
- 3 tablespoons flour
- Pinch of salt
Shortcake
- 2 cups flour
- 4 teaspoons baking powder
- 6 tablespoons sugar
- 3/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into pieces
- 1 large egg
- 2/3 cup half & half (or heavy cream)
- 1 teaspoon vanilla
Prepare the berries
In a bowl, combine the strawberries, sugar, lemon juice, and lemon zest. Let sit for 30-60 minutes to draw out the juices and create a syrup.
Prepare the shortcake
Sift together flour, baking flour, sugar, and salt.
With your fingertips or a pastry blender, work the cold butter until it resembles large breadcrumbs. 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.
Assemble
Smooth the shortcake batter into the prepared pan.
Pour the strawberry mixture over the top of the shortcake.
Sprinkle the streusel over the strawberries.
Bake and serve
Bake at 375 for approximately 30-35 minutes. Test for springiness around the edges of the shortcake to assess doneness. Serve warm or at room temperature, with lots of whipped cream. You should plan on serving this the same day you make it - while it is still tasty the next day, the strawberries do lose some of their luster.
Keyword easy strawberry dessert, strawberry dessert, strawbery short cake, vintage recipes