American Classics
20130528-253943-strawberry-long-cake.jpg

[Photograph: Alexandra Penfold]

This recipe was adapted from a Strawberry Long-Cake recipe found on Pinterest. The original recipe calls specifically for Gold Medal flour, so I suspect it was originally from some sort of Betty Crocker cookbook or other publication.

About the author: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie, a Midtown Lunch contributor, and co-author of New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks. You can follow her on Twitter at @blondiebrownie.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

About This Recipe

Yield: Serves 8
Active time: 20 minutes
Total time: 1 hour
Special equipment: electric or stand mixer, 8- x 12-inch baking pan

Ingredients

  • For the Strawberries:
  • 1 quart strawberries, washed, hulled and sliced
  • 2 tablespoons lemon juice from one lemon
  • 2 tablespoons sugar
  •  
  • For the Cake:
  • 2 cups (8 ounces) sifted all purpose flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 6 tablespoons sugar
  • 5 1/3 tablespoons unsalted butter
  • 1 large egg
  • 2/3 cup buttermilk
  • 2 teaspoon vanilla
  •  
  • For the Topping:
  • 4 tablespoons unsalted butter
  • 2 tablespoons light brown sugar
  • 2 tablespoons sugar
  • 6 tablespoons all purpose flour
  • Whipped cream, for serving (optional)

Procedures

  1. Set rack to the middle position and preheat oven to 400°F. Add sliced strawberries to a medium bowl. Sprinkle with lemon juice then top with sugar. Set aside.

  2. In a medium bowl whisk together flour, baking powder, salt, and nutmeg. In a large mixing bowl or the bowl of a stand mixer, cream together sugar and butter. Beat in egg. Add flour mixture alternately with buttermilk. Stir in vanilla until just incorporated.

  3. Spread out dough in the bottom of a 8 x 12-inch baking pan. Pour the strawberries and juice on top of the dough. Cream together the butter, sugars and flour for the topping and sprinkle over the strawberries. Bake until the top is golden brown and a cake tester comes out clean, 35 to 40 minutes. Serve warm, with whipped cream, if desired.