Yield: 50 cakes
Notes: For frozen strawberries, use 12 lb. Portion 1/2 cup over shortcake.
9 quarts fresh strawberries
2 pounds granulated sugar (variable)
4 pounds all-purpose flour
5 ounces baking powder
1 tablespoon salt
21 ounces sugar
2 pounds butter or margarine
1 1/2 quarts milk
1 1/2 quarts cream, half-and-half, or whipping (3 qt if whipped)
Servings: 50
1. Wash, drain, and stem strawberries. Slice and sweeten. Adjust sugar according to sweetness of berries.
2. Mix dry ingredients in mixer bowl.
3. Cut margarine into dry ingredients, using pastry blender or flat beater. Mixture should have coarse, mealy consistency.
4. Stir milk quickly into flour mixture. Mix just enough to moisten.
5. Portion dough with No. 20 dipper onto ungreased baking sheets. Place about 2 inches apart to allow for spreading. Bake at 375°F for 12-15 minutes or until golden brown.
6. To serve, dip 3/4 cup (6 oz) strawberries over shortcake. Serve with cream or top with whipped cream.
Servings: 50
Notes: For frozen strawberries, use 12 lb. Portion 1/2 cup over shortcake.
9 quarts fresh strawberries
2 pounds granulated sugar (variable)
4 pounds all-purpose flour
5 ounces baking powder
1 tablespoon salt
21 ounces sugar
2 pounds butter or margarine
1 1/2 quarts milk
1 1/2 quarts cream, half-and-half, or whipping (3 qt if whipped)
Servings: 50
1. Wash, drain, and stem strawberries. Slice and sweeten. Adjust sugar according to sweetness of berries.
2. Mix dry ingredients in mixer bowl.
3. Cut margarine into dry ingredients, using pastry blender or flat beater. Mixture should have coarse, mealy consistency.
4. Stir milk quickly into flour mixture. Mix just enough to moisten.
5. Portion dough with No. 20 dipper onto ungreased baking sheets. Place about 2 inches apart to allow for spreading. Bake at 375°F for 12-15 minutes or until golden brown.
6. To serve, dip 3/4 cup (6 oz) strawberries over shortcake. Serve with cream or top with whipped cream.
Servings: 50
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