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  • #13475
    Peggy
    Member

    Shortcake for 50

    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 fresh strawberries, sliced
    Whipped cream or ice cream

    In a bowl, combine flour, 2 1/4 cups sugar, baking powder and salt; cut in butter until crumbly. Stir in cream and water just until moistened. Drop by 1/4 cupsful 2 inches apart onto ungreased baking sheets. Bake at 450 degrees F for 15 minutes or until golden brown. Cool on wire racks.

    Combine berries and remaining sugar.

    To serve, split shortcakes lengthwise; spoon about 1/3 cup berries and whipped cream on both halves. Replace tops, top with along 1/3 cup of berries and additional cream.

    Yields 12 dozen.

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