Strawberry shortcake (cak

Yield: 100 Servings

Measure Ingredient
27¾ pounds STRAWBERRIES FZ
10 pounds CAKE MIX YELLOW #10

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 450 F. OVEN 1. USE 10 LB OR 2-NO⅒ CN WHITE OR YELLOW CAKE MIX. PREPARE ACCORDING TO INSTRUCTIONS ON CONTAINER. SEE RECIPE NO. G-10, YELLOW CAKE (YELLOW CAKE MIX) OR G-30-1, WHITE CAKE (WHITE CAKE MIX) FOR PREPARATION INSTUCTIONS.

2. WHEN CAKES ARE COOL, CUT 6 BY 9. PLACE 4½ OZ (½ CUP-1-B LADLE) STRAWBERRIES ON EACH PIECE OF CAKE. TOP WTIH WHIPPED TOPPING.

NOTE: 1. IN STEP 1, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 15 MINUTES OR UNTIL GOLDEN BROWN, ON LOW FAN, OPEN VENT.

2. IN STEP 2, 30 LB 6 OZ (13 ½ QT--4 ½-NO. 10 CN) CANNED, QUARTERED PEACHES MAY BE USED FOR STRAWBERRIES. ADD 4 ½ OZ (½ CUP-1-B LADLE) PEACHES OVER EACH PORTION.

3. IN STEP 2, A PASTRY BAG MAY BE USED TO PIPE WHIPPED TOPPING ON EACH PORTION.

Recipe Number: G01601

SERVING SIZE: 1 BISCUIT

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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