Local strawberries are just beginning to make it to market in the Northeast and I'll admit I'm not anywhere near tired of baking with them. When I spied a vintage recipe for something called Strawberry "Long Cake," I knew I had my next baking project.
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.
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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.