Giant Berry Shortcake

This giant berry shortcake reimagines a beloved summer staple and enlarges it to the umpteenth degree. Unlike traditional shortcakes, which get baked in individual portions, this version bundles the dough into one big slab to up the drama and make prepping easier too. (Learn more about the recipe development process here.) Once it’s cool, the slab gets topped with pompadour-ian peaks of whipped cream, made with vanilla extract and cream cheese. The latter ingredient not only gives the whipped cream subtle tang (an awesome pairing for ripe berries), but it also ensures the whipped cream stays plush and lofted as everyone eats. While you can throw any berry you have into the mix, the strawberries are essential: As they sit with the sugar and lemon juice, they macerate into a tart sauce, the perfect foil to all the sweetness. For a stress-free party, bake the shortcake the day before, and let it cool before loosely covering in plastic wrap. Then proceed with preparing the toppings right before serving.