Strawberry "Long-Cake" Recipe

Alexandra Penfold

As I've mentioned before I appreciate Strawberry Shortcake in all forms—especially when strawberries are at their seasonal best. This recipe turns out a wonderfully moist and buttery cake loaded with juicy baked strawberries. It's sweet, but not overly so, and would be equally at home as a breakfast bread or a dessert. Best of all, it's easy to put together and only takes only about an hour to assemble and bake, so before too long you can dig in to a warm slice.

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.

Recipe Details

Strawberry "Long-Cake" Recipe

Active 20 mins
Total 60 mins
Serves 8 servings


  • 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)


  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.

Special equipment

electric or stand mixer, 8- x 12-inch baking pan

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