Slab Strawberry Shortcake Recipe for 16

Instructions:

1. Preheat oven to 350°F (175°C) and line a 13x18 inch rimmed sheet pan with parchment paper.
2. Whisk the flour, granulated sugar (150g), baking powder, and salt together, then beat in the softened butter until the mixture resembles coarse sand.
3. Blend in the buttermilk, egg, and vanilla extract until smooth.
4. Spread the batter evenly into the prepared pan and bake for 18-22 minutes until the top is pale golden and the center springs back. Cool completely in the pan.
5. Toss sliced strawberries with granulated sugar (65g) and lemon juice. Let sit at room temperature for 30 minutes, then refrigerate until glossy and syrupy.
6. Whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
7. Spread the whipped cream in a thick layer across the cooled cake.
8. Spoon the macerated berries and their syrup over the cream.
9. Slice into 4x4 rows using a sharp knife for clean edges.