Ingredients
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

Procedure
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.