Sheet Pan Strawberry Shortcake

Start by preheating the oven to 400°F. Grab a 9x13 inch sheet pan and line it with parchment paper. Set aside.
In a large mixing bowl, add the flour, sugar, baking powder, and salt. Whisk together until combined. Add the cold cubes of butter to the flour mixture and combine with your hands or a pastry cutter. The texture should resemble crumbs.
In a separate medium mixing bowl, add the cold heavy cream and vanilla extract. Stir to combine. Add this to the flour mixture and mix everything together until just combined. Don’t over mix, the dough will be thick.
Evenly press the dough into the parchment lined sheet pan until about ½ an inch thick. Bake for 15-20 minutes or until or until golden brown and cooked all the way through. Let it cool in the pan while working on the topping.
In a bowl, add the sliced strawberries, lemon juice, and sugar. Combine, then cover and let it sit in the fridge for 10-15 minutes.
Once the shortcake has completely cooled, spread the whipped cream so it covers the entire cake. Then, spoon the strawberries evenly over the whipped cream. Slice the cake into even squares and serve!