Preheat your oven to 400°F (200°C) and prepare an 18x13-inch non-stick sheet pan by greasing it or lining with parchment paper.

In a food processor, combine 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, and ½ teaspoon of table salt. Pulse until blended and fluffy.

Add ½ cup of cold, unsalted butter, cut into small pieces, and pulse until it resembles coarse sand with small clumps.

Transfer mixture to a large bowl and mix in 2 lightly beaten eggs, 1 cup of heavy whipping cream, and 1 teaspoon of vanilla extract. Stir gently until just combined.

Pour the batter into the prepared sheet pan, spreading it evenly.

Bake for 20-25 minutes, or until golden brown and springs back when pressed.

Allow the shortcake to cool completely in the pan on a wire rack for about 30 minutes.

Prepare the whipped cream by beating 1 cup of heavy whipping cream and ¼ cup of powdered sugar until soft peaks form.

Combine 4 cups of sliced strawberries with 2 tablespoons of granulated sugar and 1 tablespoon of lemon juice. Toss gently and let sit for 10 minutes.

Once cooled, cut the shortcake into squares. Layer with whipped cream and marinated strawberries.

Serve immediately for the best texture.