Step 1: Macerate the Strawberries

1. In a bowl, combine sliced strawberries, sugar, lemon juice, and vanilla.

2. Stir and let sit for at least 30 minutes to draw out the juices.

3. Stir occasionally and set aside or refrigerate if prepping ahead.

Step 2: Make the Shortcake Dough

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.

2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

3. Add the cold butter cubes and cut in using a pastry cutter or fork until it resembles coarse crumbs.

4. Stir in buttermilk and vanilla just until a sticky dough forms.

5. Gently knead a few times on a floured surface until smooth.

6. Press or roll into a rectangle about ½ inch thick and transfer to the sheet pan.

7. Brush with beaten egg and sprinkle with sugar.

Step 3: Bake the Shortcake Base

1. Bake for 18–22 minutes until golden brown and a toothpick comes out clean.

2. Let cool completely in the pan on a wire rack.

Step 4: Make the Whipped Cream

1. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form.

2. Chill until ready to use.

Step 5: Assemble the Slab Shortcake

1. Once the base is cool, spread whipped cream evenly over the surface.

2. Spoon the macerated strawberries and juices over the whipped cream.

3. Garnish with mint, extra berries, or your favorite toppings.

Step 6: Slice & Serve

1. Slice into squares and serve immediately.

2. For cleaner cuts, chill the assembled cake for 15 minutes before slicing.