Sheet-Pan Berry Shortcake

Preparation

1. Shortcake

   Step 1

   Grate 14 Tbsp. chilled unsalted butter on 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

   Whisk 4½ cups (563 g) all-purpose flour, 1 cup (200 g) granulated sugar, 2 Tbsp. plus 1 tsp. baking powder, and 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in 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

   Whisk 1 large egg, 2 cups heavy cream, and 1 Tbsp. vanilla extract in 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 remaining 1 large egg in a small bowl until no streaks remain. Brush over top and sides of shortcake, then sprinkle 2 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.

2. Strawberries

   Step 6

   Whisk 1 tsp. finely grated lemon zest, ¼ cup fresh lemon juice, 2 Tbsp. granulated sugar, 2 Tbsp. strawberry jam, ½ tsp. vanilla extract, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a large bowl until jam is mostly dissolved. Add 1 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.

3. Whipped Cream and Assembly

   Step 7

   Beat 6 oz. cream cheese, room temperature, 1½ cups (165 g) powdered sugar, 1 tsp. vanilla extract, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in 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 in 3 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

   Add 12 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 scatter thin strips of lemon zest over if desired.