STRAWBERRY LONG CAKE, A 1950'S RECIPE
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.
Provided by Kathie Carr
Categories Fruit Desserts
Time 35m
Number Of Ingredients 9
Steps:
- 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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