SHEET PAN STRAWBERRY SHORTCAKE RECIPES

Steps:

• Hull 1 pound of the fresh strawberries, and cut in half lengthwise; set aside. Hull and chop strawberries from remaining 1 pound berries to measure 1 cup; set aside. (Reserve remaining whole berries for another use.) 
• Preheat oven to 400°F. Coat a 13- x 9-inch rimmed baking sheet with cooking spray. Whisk together self-rising flour, all-purpose flour, salt, and ½ cup of the granulated sugar in a large bowl. Cut cold butter cubes into flour mixture until butter pieces are evenly coated and pea size. Gently fold in buttermilk, lemon zest, ? cup of the whipping cream, and 1 teaspoon of the vanilla until mixture just comes together but is still lumpy. Gently fold in reserved chopped strawberries.
• Using a ¼-cup measuring cup dusted with all-purpose flour to prevent sticking, scoop slightly rounded dough mounds onto prepared baking sheet in 3 rows of 6 side-by-side mounds, continuing to flour scoop after each mound to prevent sticking. Brush dough mounds evenly with melted butter, and sprinkle with sanding sugar. Bake in preheated oven until golden brown, 28 to 32 minutes. Transfer baking sheet with shortcake to a wire rack, and cool 10 minutes. Transfer shortcake to wire rack; cool completely, about 1 hour. 
• Meanwhile, stir together halved strawberries and remaining ¼ cup granulated sugar in a medium bowl, and let stand until berries start to release their juices, 10 to 15 minutes.
• Gently stir together mascarpone cheese, powdered sugar, and remaining 2 teaspoons vanilla in a separate medium bowl until just combined. Pour remaining 1 cup whipping cream into a separate large bowl, and beat with an electric mixer fitted with a whisk attachment on high speed until stiff peaks form, 2 to 3 minutes. Gently fold whipped cream into mascarpone mixture until just combined. 
• Spread whipped cream-mascarpone mixture over top of cooled shortcake, leaving edges exposed. Top with strawberry mixture and any accumulated juices. Slice evenly into 12 pieces, and serve immediately.

Steps:

• 1. Prepare the Strawberries: Preheat the oven to 375?F. In a medium bowl, combine the strawberries, lemon juice, sugar, pepper and thyme leaves. Set aside. 2. Make the Shortcake: In a large bowl, add the flour, ? cup of the sugar, the baking powder, salt, pepper and fennel seed and whisk to combine. Add the butter, and using a pastry cutter or your fingers, combine until the mixture resembles coarse meal. 3. In a small bowl, whisk together ? cup of the buttermilk and the eggs to combine. Add the wet mixture to the flour mixture and mix to combine. The mixture should be uniform with no dry patches, but don't overmix. 4. Transfer the dough to a baking sheet and pat it into a 1-inch-tall rectangle (it will not reach the edge of the pan). Brush with the remaining 2 teaspoons buttermilk and sprinkle with the remaining 1 tablespoon sugar. Bake on the middle rack for until the top is lightly golden brown, 18 to 20 minutes. Cool on the baking sheet for at least 15 minutes. 5. Make the Whipped Ricotta: Meanwhile, in the bowl of a food processor, combine the ricotta, honey, Greek yogurt and vanilla and process until smooth. (This can also be made a day in advance and stored in an airtight container in the fridge.) 6. To serve, spoon dollops of the whipped ricotta on top of the shortcake, followed by strawberries and their juices. Finish with a pinch of togarashi or cayenne pepper, if using, and serve immediately.