Sheet Pan Shortcakes with Mixed Berries & Lemon Cream

Preheat the oven to 425°. Line a 9-by-13-inch baking sheet or pan with parchment paper.

In a food processor, pulse 1 cup of each flour, 2/3 cup sugar, the baking powder, salt, and baking soda. Add the butter; pulse until the largest pieces are the size of large peas. Transfer to a large bowl.

In a medium bowl, stir 1 cup buttermilk, the lemon zest, and vanilla. Using a fork, stir the buttermilk into the dry ingredients until large clumps form. Transfer to a lightly floured surface. Knead the dough 10 times. Pat into a 6-by-8-inch rectangle; cut lengthwise into 3 strips, then 3 times crosswise to make 12 rectangles. Transfer the shortcakes to the baking sheet, spacing them evenly apart. Brush with buttermilk. Sprinkle with 1 tbsp. sugar.

Bake until the shortcakes are golden brown on top and a toothpick inserted into the shortcakes comes out clean, 25 to 30 minutes. Let cool on the baking sheet on a wire rack.

In a medium bowl, toss the berries and jelly. In a large bowl, beat the cream until firm peaks form. In a small bowl, whisk the lemon curd and 1 tbsp. water. Gently fold the curd into the cream, creating large swirls.

Split the shortcakes horizontally. Serve with the cream and berries.