Shortcake for 50
TOTAL TIME: Prep: 40 min. Bake: 1 hour
YIELD: 50 servings.
Folks are always impressed to see these individual shortcakes on the buffet table. They're surprisingly easy to make.—Clara Honeyager, Mukwonago, Wisconsin
Ingredients
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10-1/2 cups all-purpose flour
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4-1/4 cups sugar, divided
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1/2 cup plus 1 tablespoon baking powder
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4 teaspoons salt
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1 cup cold butter, cubed
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3 cups heavy whipping cream
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1-1/2 cups water
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8 quarts fresh strawberries, sliced
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Whipped cream or ice cream
Directions
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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.
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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.
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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.
Nutrition Facts
1 each: 270 calories, 10g fat (6g saturated fat), 29mg cholesterol, 449mg sodium, 44g carbohydrate (22g sugars, 3g fiber), 4g protein.
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