Sunday, June 06, 2010

Strawberry Shortcake for a Crowd

Adapted from a recipe on

Strawberry Shortcake for a Crowd
(makes about 80 servings)

18 c. all-purpose flour
1-1/2 c. white sugar
1/2 c. baking powder
3 lb. salted butter
1 quart heavy cream
6 eggs, beaten
8 pounds strawberries
3 c. sugar
4 cans of aerosol whipped cream topping

1.  Preheat oven to 350 degrees.
2  In a VERY large bowl, combine flour, 1-1/2 c. sugar and baking powder. Use a pastry blender to blend in the butter. Make a well in the center and add the beaten eggs and the heavy cream, and stir to blend.
3.  Turn dough out onto a floured board and knead about 2 minutes. Then divide the dough into 4 parts. (If you prefer, divide the dough into 4 parts before the kneading to make the kneading easier.)
4.  Pat the dough about 1/2 inch thick into 4 ungreased 15 x 10 inch jelly roll pans. Score the dough in 20 servings per pan.
5.  Bake the shortcake about 20-25 minutes, till lightly browned.
6.  Wash, hull and slice the strawberries. Toss them with the 3 c. sugar to allow the juice to release.

To serve, cut the shortcakes apart, then split them through the middle. Layer the bottom of the shortbread, then a spoonful of berries with juice, then the top of the shortbread and finally top with whipped cream. Serves about 80.


Jamie said...

YUM!!! My mouth is officially watering now.

Mrs. Mac said...

Let's see, I'll divide this by about 10 ;) Looks scrumptious!