Strawberry Shortcake

10 1/2 cups all-purpose flour
4 1/4 cups granulated sugar, divided
1/2 cup plus 1 tablespoon baking powder
4 teaspoons salt
1 cup 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 powder and salt. Cut in butter until crumbly. Stir in whipping cream and water just until moistened. Drop by 1/4 cupsful, 2 inches apart, onto a greased baking sheet. Bake at 450 degrees F for 15 minutes until golden brown. Cool on racks.

Combine berries with remaining sugar.

To serve, split shortcakes lengthwise. Spoon about 1/3 cup berries and whipped cream on bottom halves. Replace tops and top with another 1/3 cup 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 confectioners' sugar and some vanilla extract added for flavoring. Use confectioners' sugar as granulated sugar in whipping cream makes it separate and weep. You can also use 1 teaspoon of plain gelatine 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.