10 1/2 c. flour
4 1/4 c. sugar, divided
1/2 c. plus 1 Tbsp. baking powdered
4 tsp. salt
1 c. cold butter or margarine
3 cups whipping cream
1 1/2 c. water
8 quarts (32 cups) fresh strawberries, sliced
additional Whipped Cream for topping or ice cream
In a large bowl combine 2 1/4 c. 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 deg. for 15 min. 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 c. 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 tsp. 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.
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