Strawberry Biscuit Sheet Cake

Name: Strawberry Biscuit Sheet Cake
Ingredients: 4 cups cake flour (not self-rising), such as Swans Down, plus more for dusting; 2/3 cup granulated sugar; 5 teaspoons baking powder; 2 teaspoons kosher salt; 1 1/2 sticks cold unsalted butter, cut into pieces; 1 1/4 cups buttermilk; Heavy cream, for brushing; Fine sanding sugar, for sprinkling (optional); 4 cups sliced strawberries (from 2 quart containers); 5 tablespoons granulated sugar; 1/4 teaspoon kosher salt; 2 teaspoons fresh lemon juice; 1 1/4 cups heavy cream; Scraped seeds from 1 vanilla bean, or 2 teaspoons pure vanilla paste; 3 tablespoons confectioners’ sugar; Freeze-dried strawberries, finely ground, for serving (optional)

"In this strawberry shortcake that feeds a crowd, a tender biscuit cushions a cloud of lightly sweetened cream and a tumble of juiced-up berries. Peaches, plums, or nectarines can be swapped in for the strawberries if you prefer...."

INGREDIENTS

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4 cups cake flour (not self-rising), such as Swans Down, plus more for dusting

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2/3 cup granulated sugar

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5 teaspoons baking powder

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2 teaspoons kosher salt

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1 1/2 sticks cold unsalted butter, cut into pieces

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1 1/4 cups buttermilk

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Heavy cream, for brushing

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Fine sanding sugar, for sprinkling (optional)

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4 cups sliced strawberries (from 2 quart containers)

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5 tablespoons granulated sugar

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1/4 teaspoon kosher salt

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2 teaspoons fresh lemon juice

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1 1/4 cups heavy cream

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Scraped seeds from 1 vanilla bean, or 2 teaspoons pure vanilla paste

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3 tablespoons confectioners’ sugar

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Freeze-dried strawberries, finely ground, for serving (optional)

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