Strawberry “Long Cake”
Strawberry “Long Cake”
Ingredients
For the Berries
- 1/2 cup granulated sugar
- 4 cups strawberries, chopped (about 20-25 ounces)
- 1 lemon, juice and zest
For the Streusel
- 1/4 cup unsalted butter, room temperature
- 1/4 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 pinch salt
For the Shortcake
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 6 tablespoons granulated sugar
- 3/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into pieces
- 1 large egg
- 2/3 cup half & half, (or heavy cream)
- 1 teaspoon vanilla extract
For Serving
- 1 whipped cream, as needed
Instructions
- 1
Preheat your oven to 375°F (190°C). Grease and flour a 9x13 inch baking pan.
⏱️ 5 min•🌡️ 375
- 2
In a medium bowl, combine the chopped strawberries, 1/2 cup granulated sugar, lemon juice, and lemon zest. Stir well and let the mixture sit for 30-60 minutes to allow the strawberries to release their juices and create a syrup. This is your passive time.
⏱️ 5 min
- 3
While the strawberries are macerating, prepare the streusel. In a small bowl, cream together the room temperature unsalted butter, 1/4 cup granulated sugar, 3 tablespoons all-purpose flour, and a pinch of salt until well combined and crumbly. Set aside.
⏱️ 5 min
- 4
Next, prepare the shortcake batter. In a large bowl, sift together 2 cups all-purpose flour, baking powder, 6 tablespoons granulated sugar, and 3/4 teaspoon salt.
⏱️ 3 min
- 5
Add the cold, cut-up unsalted butter to the dry ingredients. Using your fingertips or a pastry blender, work the butter into the flour mixture until it resembles coarse breadcrumbs. It's okay to leave some larger pieces of butter; simply smash them flat with your fingers. Work quickly to prevent the butter from warming up too much.
⏱️ 5 min
- 6
In a separate small bowl, whisk together the large egg, half & half, and vanilla extract.
⏱️ 2 min
- 7
Pour the egg mixture into the butter and flour mixture. Stir gently with a spoon or spatula just until combined. Do not overmix.
⏱️ 2 min
- 8
Evenly spread the shortcake batter into the prepared 9x13 inch baking pan.
⏱️ 2 min
- 9
Pour the strawberry mixture, including all the juices, over the top of the shortcake batter.
⏱️ 1 min
- 10
Evenly sprinkle the prepared streusel mixture over the strawberries.
⏱️ 1 min
- 11
Bake in the preheated oven for approximately 30-35 minutes. Halfway through baking, check to ensure the syrup is not bubbling over or burning. If it is, you can slightly reduce the oven temperature or place a sheet pan on the rack below to catch any drips.
⏱️ 35 min•🌡️ 375
- 12
The cake is done when the center is set and the edges spring back to the touch. Remove from the oven.
- 13
Serve the Strawberry “Long Cake” warm or at room temperature, with plenty of whipped cream on the side. Store any leftovers covered in the refrigerator.
Kitchen Tools
Nutrition Facts (per serving)
Strawberry “Long Cake”
For the Berries
- 1/2 cup granulated sugar
- 4 cups strawberries, chopped (about 20-25 ounces)
- 1 lemon, juice and zest
For the Streusel
- 1/4 cup unsalted butter, room temperature
- 1/4 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 pinch salt
For the Shortcake
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 6 tablespoons granulated sugar
- 3/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into pieces
- 1 large egg
- 2/3 cup half & half, (or heavy cream)
- 1 teaspoon vanilla extract
For Serving
- 1 whipped cream, as needed
Instructions
- 1
Preheat your oven to 375°F (190°C). Grease and flour a 9x13 inch baking pan.
⏱️ 5 min•🌡️ 375 - 2
In a medium bowl, combine the chopped strawberries, 1/2 cup granulated sugar, lemon juice, and lemon zest. Stir well and let the mixture sit for 30-60 minutes to allow the strawberries to release their juices and create a syrup. This is your passive time.
⏱️ 5 min - 3
While the strawberries are macerating, prepare the streusel. In a small bowl, cream together the room temperature unsalted butter, 1/4 cup granulated sugar, 3 tablespoons all-purpose flour, and a pinch of salt until well combined and crumbly. Set aside.
⏱️ 5 min - 4
Next, prepare the shortcake batter. In a large bowl, sift together 2 cups all-purpose flour, baking powder, 6 tablespoons granulated sugar, and 3/4 teaspoon salt.
⏱️ 3 min - 5
Add the cold, cut-up unsalted butter to the dry ingredients. Using your fingertips or a pastry blender, work the butter into the flour mixture until it resembles coarse breadcrumbs. It's okay to leave some larger pieces of butter; simply smash them flat with your fingers. Work quickly to prevent the butter from warming up too much.
⏱️ 5 min - 6
In a separate small bowl, whisk together the large egg, half & half, and vanilla extract.
⏱️ 2 min - 7
Pour the egg mixture into the butter and flour mixture. Stir gently with a spoon or spatula just until combined. Do not overmix.
⏱️ 2 min - 8
Evenly spread the shortcake batter into the prepared 9x13 inch baking pan.
⏱️ 2 min - 9
Pour the strawberry mixture, including all the juices, over the top of the shortcake batter.
⏱️ 1 min - 10
Evenly sprinkle the prepared streusel mixture over the strawberries.
⏱️ 1 min - 11
Bake in the preheated oven for approximately 30-35 minutes. Halfway through baking, check to ensure the syrup is not bubbling over or burning. If it is, you can slightly reduce the oven temperature or place a sheet pan on the rack below to catch any drips.
⏱️ 35 min•🌡️ 375 - 12
The cake is done when the center is set and the edges spring back to the touch. Remove from the oven.
- 13
Serve the Strawberry “Long Cake” warm or at room temperature, with plenty of whipped cream on the side. Store any leftovers covered in the refrigerator.