Yield: 100 Portions (2 pans)
Each Portion: 1 Biscuit, 1/2 Cup Strawberries, and 1/4 Cup Topping
Temperature: 450° F Oven
Pan Size: 18 x 26 inch sheet pan
| Ingredients | Weights | Measure |
|---|---|---|
| Biscuit Mix | 9 lb | 1-3/4 gal (2 No. 10 cn) |
| Sugar, granulated | 1 lb | 2-1/4 cups |
| Water | 2-1/4 qt | |
| Butter or margarine, melted | 6 oz | 3/4 cup |
| Whipped Topping | 6-1/4 qt | |
| Strawberries, frozen, sliced, thawed | 27 lb 13 oz | 3-1/4 gal (4-1/4-No. 10 cn) |
- Place mix, sugar and contentsof pouches in mixer bowl.
- Blend with paddle at low speed 1 minute; add water gradually while mixing at low speed 30 seconds.
- Divide dough into 4 pieces, about 3 lb 8 oz each. Place dough on lightly floured working surface; fold over 2 or 3 times; press down. Roll each piece into squares, about 16 by 16 inches and 3/8 inch thick.
- Brush 2 pieces of dough with butteror margarine. Place pieces of dough on top of the 2 buttered ones. Cut with 2-1/2 inch floured biscuit cutter.
- Place biscuits on pans in rows 6 by 9. Brush top of biscuits with remaining butter or margarine.
- Bake 25 minutes or until golden brown.
- Split baked biscuits while still hot. Cool thoroughly.
- Prepare 1-1/4 recipes Whipped Topping.
- Place 1/4 cup (1-Size 1 ladle) strawberries on bottom half of each biscuit; top with other half biscuit. Top with 1/4 cup strawberries and 1/4 cup (1-Size 1 ladle) whipped topping.
NOTE:
- In Step 7, if convection oven is used, bake at 350°F. 15 minutes or until golden brown, on low fan, open vent.
- In Step 9, 30 lb 6 oz (13-1/2 qt; 4-1/2-No. 10 cn) canned, quartered or sliced peaches may be used for strawberries. Add 4-1/2 oz (1/2 cup–1-Size 2 ladle) peaches over each portion.
- In Step 9, a pastry bag may be used to pipe whipped topping on each portion.
VARIATIONS:
- STRAWBERRY SHORTCAKE (CAKE MIX): Omit Steps 1 through 7. Use 10 lb (2-No. 10 cn) Yellow or White Cake Mix. Prepare according to instructions on container. See Yellow Cake (Yellow Cake Mix) or White Cake (White Cake Mix) for preparation instructions. When cakes are cool, cut 6 by 9. Follow Step 8. In Step 9, place 4-1/4 oz (1/2 cup–1 Size 2 ladle) strawberries on each piece of cake. Top with whipped topping.