Strawberry “Long Cake”

Ingredients

• 0.5 cup Sugar (For macerating the berries)
• 4.5 cup Strawberries (Chopped; source gives a range of 4–5 cups, about 20–25 oz)
• 1 Lemon (Juice and zest)
• 0.25 cup Unsalted butter (Room temperature; for the streusel)
• 0.25 cup Sugar (For the streusel)
• 3 tbsp All-purpose flour (For the streusel)
• Salt (A pinch, for the streusel)
• 2 cup All-purpose flour (For the shortcake)
• 4 tsp Baking powder (For the shortcake)
• 6 tbsp Sugar (For the shortcake)
• 0.75 tsp Salt (For the shortcake)
• 0.5 cup Unsalted butter (Cold and cut into pieces; for the shortcake)
• 1 Large egg (For the shortcake)
• 0.667 cup Half-and-half (Cream may be substituted)
• 1 tsp Vanilla extract (For the shortcake)
• Butter or oil (For greasing the 9 x 13-inch pan)
• All-purpose flour (For dusting the greased pan)
• Whipped cream (For serving; use generously)

Steps

1. 1

   Preheat the oven to 375°F (190°C). 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.

2. 2

   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.

3. 3

   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.

4. 4

   Prepare the shortcake: Sift the flour, baking powder, sugar, and salt into a large bowl.

5. 5

   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.

6. 6

   In a separate bowl, whisk together the egg, half-and-half, and vanilla until blended.

7. 7

   Pour the egg mixture into the butter-and-flour mixture. Stir gently just until the ingredients are combined; do not overmix.

8. 8

   Transfer the shortcake batter to the prepared pan and smooth it into an even layer.

9. 9

   Pour the macerated strawberry mixture, including its syrup, evenly over the shortcake batter.

10. 10

    Sprinkle the prepared streusel evenly over the strawberries.

11. 11

    Bake at 375°F (190°C) 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.

12. 12

    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.

13. 13

    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 per serving

• dessert
• baked
• American
• vintage recipe
• strawberry
• summer
• picnic
• vegetarian