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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. This yields 8 servings (4.5" × 3.25") or 12 servings (3" × 3.25").
Print Recipe
Course Dessert
Servings 12 servings

Ingredients
  

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

Instructions
 

Prep

  • Preheat oven to 375°F.
  • Grease and flour a 9×13 inch pan.

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 streusel

  • Cream together the butter, sugar, flour, and salt. Set aside.

Prepare the shortcake

  • Sift together flour, baking powder, sugar, and salt.
  • With your fingertips or a pastry blender, work in 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. Check partway through to make sure the syrup is not bubbling over or burning. - if so, you can adjust the temperature. You can also place a sheet pan on the rack below to catch any drips, if you like.
    When testing for doneness, the standard toothpick test doesn't work well because the strawberry topping gets in the way! This cake is done when the center is set and the edges spring back to the touch.
  • Serve warm or at room temperature, with lots of whipped cream. This yields 8 (4.5" × 3.25") or 12 (3" × 3.25") servings. 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. 

Notes

This recipe yields 8 servings (4.5" × 3.25") or 12 servings (3" × 3.25")
Keyword easy strawberry dessert, strawberry dessert, strawbery short cake, vintage recipes