Shortcake for 50

10-1/2 C all purpose flour
4-1/4 C sugar, divided
1/2 C plus 1 T baking powder
4 t salt
1 C cold butter or margarine
3 C whipping cream
1-1/2 C water
8 quarts fresh strawberries, sliced
Whipped cream or ice cream

In bowl, combine flour, 2-1/4 C sugar, baking powder and salt. Cut in butter until crumbly Stir in cream and water just until moistened.

Drop by 1/4 cupfuls 2 inches apart onto ungreased baking sheets.

Bake at 450 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 C berries and whipped cream on bottom halves. Replace tops; top with another 1/3 C of berries and additional cream.

Yield: 50 servings