Sheet-Pan Berry Shortcake

Shortcake

Step 1

Grate14 Tbsp. chilled unsalted butteron large holes of a box grater into a small bowl and freeze at least 10 minutes and up to 12 hours. (Don’t get too fussy about getting every butter piece out of the grater—if some goes soft and gets stuck, no worries.)

Step 2

Whisk4½ cups (563 g) all-purpose flour,1 cup (200 g) granulated sugar,2 Tbsp. plus 1 tsp. baking powder, and2 tsp. Diamond Crystal or 1 tsp. Morton kosher saltin a medium bowl to combine. Add frozen butter and toss to coat, then pinch into pea-size pieces (some larger pieces are okay).

Step 3

Whisk1 large egg,2 cups heavy cream, and1 Tbsp. vanilla extractin a large measuring glass or small bowl. Add to dry ingredients and mix with a rubber spatula or fork until almost completely absorbed. Knead dough in bowl with your hands just until a very shaggy, dry-yet-sticky dough forms. (It should hold together when squeezed; be careful not to overwork the dough.)

Step 4

Transfer dough to a parchment-lined baking sheet and form into a 12x9" rectangle about 1" thick. Using your hands, press down center of dough to about ½" thick, leaving a 2" border around edges. (This will help the shortcake bake into an even layer.) Chill, uncovered, in freezer at least 40 minutes and up to 1 hour.

Step 5

Place a rack in middle of oven and preheat to 375°. Whisk remaining1 large eggin a small bowl until no streaks remain. Brush over top and sides of shortcake, then sprinkle2 Tbsp. coarse sugar (such as sanding or raw)evenly over. Bake, rotating baking sheet front to back halfway through, until golden brown and firm to the touch, 32–38 minutes. Let cool on baking sheet.

Do Ahead:Shortcake can be baked 1 day ahead. Store loosely covered at room temperature.

Strawberries

Step 6

Whisk1 tsp. finely grated lemon zest,¼ cup fresh lemon juice,2 Tbsp. granulated sugar,2 Tbsp. strawberry jam,½ tsp. vanilla extract, and½ tsp. Diamond Crystal or ¼ tsp. Morton kosher saltin a large bowl until jam is mostly dissolved. Add1 lb. fresh strawberries, hulled, quartered (about 2 cups), and toss to coat. Let sit at room temperature at least 15 minutes and up to 30 minutes.

Whipped Cream and Assembly

Step 7

Beat6 oz. cream cheese, room temperature,1½ cups (165 g) powdered sugar,1 tsp. vanilla extract, and½ tsp. Diamond Crystal or ¼ tsp. Morton kosher saltin the bowl of a stand mixer fitted with paddle attachment on medium speed until light, fluffy, and completely smooth, about 2 minutes. Scrape down sides of bowl, reduce speed to low, and slowly stream in3 cups heavy cream. Gradually increasing speed to medium-high, beat until light and fluffy, about 2 minutes. (Be careful not to over beat; you want soft, pillowy peaks—not stiff.)

Step 8

Dollop whipped cream evenly over shortcake slab and spread with a spoon or offset spatula to create dramatic swooshes.

Step 9

Add12 oz. assorted whole berries (such as blueberries, blackberries, and/or raspberries; about 2 cups)to bowl of macerated strawberries and gently toss to coat in the juices. Spoon over whipped cream and drizzle juices on top. Decoratively scatterthin strips of lemon zestover if desired.