Shortcake for 50

10 1/2 cups all-purpose flour
4 1/4 cups sugar, divided
1/2 cup plus 1 tablespoon baking powder
4 tsp. 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� cups sugar, baking powder and salt; cut in butter until crumbly. Stir in cream and water just until moistened. Drop by � 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.