Best Strawberry Long Cake Recipes

STRAWBERRY LONG CAKE

Strawberry Long Cake image

Provided by Jeff Mauro, host of Sandwich King

Categories dessert

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 quarts strawberries, hulled and quartered
3 tablespoons sugar
1 lemon, zested and juice of half
Pinch kosher salt
2 cups heavy whipping cream, cold
Splash vanilla extract
4 to 6 Grapevine KY Buttermilk Biscuits, crumbled, recipe follows, or your favorite biscuit
4 cups self-rising flour, plus more for dusting
1 stick good butter, plus 3 tablespoons melted
2 to 3 cups cold buttermilk
1 tablespoon vegetable oil

Steps:

Place the strawberries in a bowl and sprinkle 2 tablespoons of the sugar over them. Toss with the lemon juice and salt. Let the strawberries macerate and get juicy for 30 minutes to an hour.
Whip the heavy cream with the remaining tablespoon sugar until soft peaks. Then add the lemon zest and vanilla extract.
In an 8-ounce glass (or mason jar, which I like to use), layer some crumbled Grapevine KY Buttermilk Biscuits with some macerated strawberries and spoonfuls of whipped cream. Keep alternating layers until the jar is full, and then try not to eat like a complete animal. Repeat with the remaining ingredients.
Preheat the oven to 425 degrees F. Place a heavy cast-iron skillet (preferably 12 inch) into the oven to preheat. Chill a large mixing bowl, pastry cutter, the flour and 1 stick of the butter in the freezer 15 minutes before assembling the biscuits.
Add the flour to the chilled mixing bowl. Working quickly, cut 1 stick of the butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add in the buttermilk until the dough is cohesive yet still moist. Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a 2 1/2-inch biscuit cutter or the business end of a dry measuring cup, cut out 10 biscuits. (Use the extra dough to cook up a big piece of shortcake for dessert....strawberry shortcake!)
Carefully remove the skillet from the oven and add the oil. Place the dough rounds into the hot skillet, right up against each other, and brush with the melted butter. Bake until golden brown, 15 to 25 minutes.

STRAWBERRY LONG CAKE, A 1950'S RECIPE

Strawberry Long Cake, A 1950's Recipe image

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

Ingredients

2 c flour
4 tsp baking powder
6 Tbsp sugar
1/2 tsp salt
1/2 c softened butter
1 egg
2/3 c milk
4 c mashed, strawberries (if using frozen berries, thaw berries first)
2 Tbsp powdered sugar (to dust top of cake)

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.