10-1/2 cups flour
4 1/4 cups sugar, divided
1/2 cups plus 1 tablespoon baking powdered
4 teaspoon salt
1 cups cold butter or margarine
3 cups whipping cream
1-1/2 cups water
8 quarts (32 cups) fresh strawberries, sliced
additional Whipped Cream for topping or ice cream
In a large bowl combine 2-1/4 cups sugar, baking power and salt. Cut in butter until crumbly. Stir in whipping cream and water just until moistened. Drop by 1/4 cupfuls, 2 inches apart onto a greased baking sheet. Bake at 450 degrees for 15 minutes until golden brown. Cool on racks. Combine berries with remaining sugar. To serve, spit shortcakes lengthwise, spoon about 1/3 cup berries and whipped cream on bottom halves. Replace tops and top with another 1/3 cups berries and additional whipped cream.
Serves 50.
NOTE:
Whipping cream doubles in volume when whipped, so lots of whipped cream would be needed for the topping. Whipping cream can be sweetened with a little bit of powdered sugar and some vanilla added for flavoring. Use powdered sugar, granulated sugar in whipping cream, makes it separate and weep. You can also use 1 teaspoon of plain gelatin dissolved in a little bit of hot water, add this to each 2 cups of whipping cream as it is being whipped. This would allow you to whip the cream well in advance.