Strawberry Shortcake
Source: Dayle's Growlies
10 1/2 cup flour
4 1/4 cup sugar, divided
1/2 cup plus 1 Tbsp. baking powdered
4 tsp. salt
1 cup cold butter or margarine
3 cups whipping cream
1 1/2 cup water
8 quarts (32 cups) fresh strawberries, sliced
additional Whipped Cream for topping or ice cream
In a large bowl combine flour, 2 1/4 cup 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.