Step

• 1

  Prepare the strawberries: In a medium bowl, toss the strawberries with the sugar and lemon juice. Cover and refrigerate until ready to serve and up to 1 day ahead. (The sugar will draw out some of the juices from the strawberries and they will soften slightly while creating a syrup.)

• 2

  For the sheet pan biscuits: Set aside 2 tablespoons of the cream in small bowl, refrigerating it if necessary, for brushing on the biscuits before baking. Then add the vanilla to the remaining larger amount of cream and set aside. In the bowl of a food processor, pulse the flour, sugar, baking powder, and salt to combine. Add the cold butter and pulse until the butter is in pea-sized pieces. While pulsing, slowly add the vanilla-infused cream, mixing just until the dough is crumbly. Do not overmix.

• 3

  Have ready a 9x13-inch rimmed baking sheet (also called a quarter sheet pan). Tear off a piece of parchment paper larger than the baking sheet, place it on a work surface, and transfer the dough to the parchment. Gather the dough together into a rectangle, then with a knife or bench scraper, cut it in half. Place one half on top of the other and press the layers together. Using a floured dowel or rolling pin, roll the dough into a rectangle about the size of the baking sheet. Transfer the dough on the parchment paper to the baking sheet and press the dough to the edges of the pan in an even layer. Cover and refrigerate for at least 20 minutes and up to 1 day ahead.

• 4

  When ready to cook, heat the Traeger with the lid closed to 425°F; this will take at least 15 minutes.

  425 ˚F / 218 ˚C

• 5

  With a knife or bench scraper, cut the chilled dough (while still in the pan) into 20 squares, about 2 ½-inches each. (Tip: On the short side of the pan, cut in the middle, then in the middle of both halves, creating 4 rows. Then make 4 cuts along the long side of the pan, creating 5 rows.) Though the biscuits will rejoin when baked, this initial cutting will make them easier to separate after baking.

• 6

  Brush the top of the dough with the reserved 2 tablespoons of heavy cream and sprinkle with raw sugar.

• 7

  Place the sheet pan directly on the lowest grill grate, close the lid, and bake until the biscuits have puffed up slightly and the top and bottom are golden brown, 25 to 35 minutes; the time will vary depending on your grill and the weather so begin checking on the early side.

  425 ˚F / 218 ˚C

  00:25

• 8

  Remove the sheet pan from the grill and let the biscuits cool completely in the pan. This may take up to 1 hour.

• 9

  Make the whipped cream. With a hand mixer or a balloon whisk, whisk 2 cups of cream to soft peaks. Add the powdered sugar and whisk to stiff peaks. Add the vanilla and briefly whisk to combine. (You can make the whipped cream a few hours before serving; cover it and refrigerate it.)

• 10

  To assemble the shortcakes: Stir the strawberries. Use a knife to gently separate the biscuits apart where they were previously cut. Slice each biscuit horizontally to make top and bottom pieces. Place the bottom on a serving dish, then top with a spoonful of strawberries and some of the syrup and a spoonful of whipped cream. Replace the top of the biscuit, then top it with additional whipped cream. Finish with additional strawberries and syrup and serve immediately. Enjoy!