Start by preheating your oven to 400°F (200°C). Grab a 9×13 inch sheet pan and line it with parchment paper. This will make for easy removal of the cake later.
In a large mixing bowl, combine 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Using a whisk, mix these dry ingredients together until they are well combined.
Add the cold cubes of 1/2 cup of unsalted butter to the flour mixture. Using your fingers or a pastry cutter, combine the butter into the flour mixture until it resembles coarse crumbs. This step is crucial for getting that flaky texture.
In a separate medium-sized mixing bowl, pour in 3/4 cup of cold heavy cream and add 1 teaspoon of vanilla extract. Stir gently to combine these wet ingredients.
Pour the wet mixture into the flour mixture and stir with a wooden spoon or spatula until just combined. Be careful not to overmix; the dough should be thick and slightly sticky.
Evenly press the dough into the prepared sheet pan until it’s about 1/2 inch thick. Make sure it’s spread evenly for consistent baking.
Bake in the preheated oven for 15 to 20 minutes, or until the top is golden brown and the cake is cooked through. Trust me, the smell will be irresistible!
While the cake cools, prepare the strawberry topping. In a bowl, combine 4 cups of sliced fresh strawberries, 1/4 cup of granulated sugar, and 1 tablespoon of lemon juice. Mix gently and then cover the bowl. Let it sit in the fridge for about 10 to 15 minutes to let the flavors meld.
Once the cake has completely cooled, spread the 1 1/2 cups of thawed whipped topping evenly over the top of the cake. This layer of cream is where the magic happens!
Finally, spoon the marinated strawberries evenly over the whipped cream, making sure to get that delicious syrup all over. Slice the cake into squares and serve immediately. Enjoy every bite!
