Strawberry “Long Cake”
Past to Present Kitchen | Baking + Cooking Vintage Recipes cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
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A vintage 1940s sheet-pan twist on strawberry shortcake, featuring macerated strawberries, a tender buttery shortcake base, and sweet streusel topping. Serve warm or at room temperature with plenty of whipped cream.
- Time
- 1 hour 35 minutes
- Equipment
- Stovetop, oven, and blender
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Berries
- 60 g
Streusel
- 1 g
Shortcake
- 50 g
- 160 g
- 4 g
Weights are estimates. Together, the ingredients weigh about 1.59 kg before cooking, which is about 160 g per serving.
Steps
Preparation
Preheat the oven to 375°F (190 °C) (190°C (375 °F)). Grease and flour a 9 x 13-inch baking pan. Place a sheet pan on the rack beneath it if you want to catch any strawberry syrup drips during baking.
Berries
Prepare the berries: In a bowl, combine the chopped strawberries, 1/2 cup sugar, the juice of the lemon, and the lemon zest. Let the mixture stand for 30–60 minutes so the berries release their juices and form a syrup.
Streusel
Prepare the streusel: In a separate bowl, cream together the room-temperature butter, 1/4 cup sugar, flour, and pinch of salt until combined. Set aside.
Shortcake
Prepare the shortcake: Sift the flour, baking powder, sugar, and salt into a large bowl.
Add the cold butter pieces to the dry ingredients. Using your fingertips or a pastry blender, work the butter in until the mixture resembles breadcrumbs. A few larger pieces are fine; flatten them with your fingers. Work quickly so the butter stays cold.
In a separate bowl, whisk together the egg, half-and-half, and vanilla until blended.
Pour the egg mixture into the butter-and-flour mixture. Stir gently just until the ingredients are combined; do not overmix.
Assembly
Transfer the shortcake batter to the prepared pan and smooth it into an even layer.
Pour the macerated strawberry mixture, including its syrup, evenly over the shortcake batter.
Sprinkle the prepared streusel evenly over the strawberries.
Bake and serve
Bake at 375°F (190 °C) (190°C (375 °F)) for approximately 30–35 minutes. Check partway through baking; if the syrup is bubbling over or beginning to burn, adjust the oven temperature and use the lower sheet pan to catch drips.
The cake is done when the center is set and the edges spring back lightly when touched. Remove it from the oven and allow it to cool enough to serve warm, or serve at room temperature.
Cut into portions and serve with lots of whipped cream. Store leftovers covered in the refrigerator.
Notes
The creator recommends serving the cake the same day it is made because the strawberries lose some of their luster by the next day. Leftovers should be covered and refrigerated. Cream can be used in place of half-and-half.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 355
- Protein
- 4 g
- Carbs
- 49 g
- Fat
- 16 g
- Fiber
- 2 g
Where the calories come from
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