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

In a 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 cupsful 2 inches apart onto ungreased baking sheets. Bake at 450 degrees F 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 cup berries and whipped cream on both halves. Replace tops, top with along 1/3 cup of berries and additional cream.

Yields 12 dozen.