10½	cups	all-purpose flour
4¼	cups	sugar, divided
½	cup	plus 1 tablespoon baking powder
4	tsp.	salt
1	cup	cold butter or margarine
3	cups	whipping cream
1½	cups	water
8	quarts	fresh strawberries, sliced
whipped cream or ice cream

In a bowl, combine flour, 2¼ cups sugar, baking powder and salt; cut in butter until crumbly.  Stir in cream and water just until moistened.  Drop by ¼ cupfuls 2 inches 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, 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.

Yield: 50 servings