Large Batch Strawberry Shortcake: Party-Ready

Instructions:

1. Combine sliced strawberries, sugar, lemon juice, and vanilla in a large bowl. Toss gently and let sit at room temperature for at least 30 minutes until a deep red syrup forms.
2. Preheat oven to 400°F (200°C) and line a 13x18-inch rimmed baking sheet with parchment paper.
3. Whisk together flour, sugar, baking powder, and salt in a mixing bowl.
4. Cut in the cold cubed butter using a pastry cutter or forks until the mixture resembles coarse crumbs with pea-sized lumps remaining.
5. Stir in cold buttermilk until just combined; the dough should remain shaggy.
6. Press the dough evenly into the prepared baking sheet.
7. Bake for 20–25 minutes until the edges are mahogany-colored and the top is pale golden brown.
8. Remove from oven and brush the top immediately with melted butter.
9. Whip cold heavy cream, powdered sugar, and vanilla using an electric mixer until stiff peaks form.
10. Slice the cooled shortcake slab into 12–15 equal squares.
11. Top each square with a generous dollop of whipped cream and a spoonful of macerated strawberries.