Strawberry Shortcake

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  • 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


  1. In a large bowl combine 2 1/4 cups sugar, baking powder and salt.
  2. Cut in butter until crumbly.
  3. Stir in whipping cream and water just until moistened.
  4. Drop by 1/4 cupsful, 2 inches apart, onto a greased baking sheet.
  5. Bake at 450 degrees F for 15 minutes until golden brown. Cool on racks.
  6. Combine berries with remaining sugar.
  7. To serve, split shortcakes lengthwise. Spoon about 1/3 cup berries and whipped cream on bottom halves.
  8. Replace tops and top with another 1/3 cup berries and additional whipped cream.

Serves 50.

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.