Publisher Photo
Publisher Photo
Folks are always impressed to see these individual shortcakes on the buffet table. They're surprisingly easy to make.—Clara Honeyager, Mukwonago, Wisconsin
MAKES:
50 servings
TOTAL TIME:
Prep: 40 min. Bake: 1 hour
MAKES:
50 servings
TOTAL TIME:
Prep: 40 min. Bake: 1 hour

Ingredients

  • 10-1/2 cups all-purpose flour
  • 4-1/4 cups sugar, divided
  • 1/2 cup plus 1 tablespoon baking powder
  • 4 teaspoons salt
  • 1 cup cold butter, cubed
  • 3 cups heavy whipping cream
  • 1-1/2 cups water
  • 8 quarts fresh strawberries, sliced
  • Whipped cream or ice cream

Directions

In a large 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 cupfuls 2 in. 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, cut shortcakes horizontally; spoon about 1/3 cup berries and whipped cream on bottom halves. Replace tops; top with another 1/3 cup of berries and additional cream. Yield: 50 servings.
Originally published as Shortcake for 50 in Taste of Home August/September 1998, p54

Nutritional Facts

1 each: 270 calories, 10g fat (6g saturated fat), 29mg cholesterol, 449mg sodium, 44g carbohydrate (22g sugars, 3g fiber), 4g protein.

  • 10-1/2 cups all-purpose flour
  • 4-1/4 cups sugar, divided
  • 1/2 cup plus 1 tablespoon baking powder
  • 4 teaspoons salt
  • 1 cup cold butter, cubed
  • 3 cups heavy whipping cream
  • 1-1/2 cups water
  • 8 quarts fresh strawberries, sliced
  • Whipped cream or ice cream
  1. In a large 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.
  2. Drop by 1/4 cupfuls 2 in. apart onto ungreased baking sheets. Bake at 450° for 15 minutes or until golden brown. Cool on wire racks. Combine berries and remaining sugar.
  3. To serve, cut shortcakes horizontally; spoon about 1/3 cup berries and whipped cream on bottom halves. Replace tops; top with another 1/3 cup of berries and additional cream. Yield: 50 servings.
Originally published as Shortcake for 50 in Taste of Home August/September 1998, p54

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