• Preheat oven to 400 F. Line a 9x13 sheet pan with parchment paper.
• In a food processor fitted with a dough blade, combine the flour, sugar, baking powder, powdered sugar and salt. Pulse briefly to mix. Add the cold butter and pulse several times until the butter is incorporated and the mixture resembles coarse sand. Transfer the mixture to a mixing bowl and stir in the egg, heavy cream, and vanilla.
• Transfer the shortcake dough to a sheet pan and use slightly damp hands to spread it out evenly. Smooth the surface with a spatula. Bake for 20–25 minutes, or until the shortcake is golden brown. Remove from the oven and let cool completely.

Honey Mascarpone Whipped Cream

• Add the mascarpone cheese to a mixing bowl and beat on high for 30 seconds. Add the remaining ingredients and continue beating until soft peaks form. Chill until ready to use.

Strawberries

• Add the sliced strawberries to a bowl. Sprinkle with sugar and stir to combine. Let sit for 10 minutes.

Assemble

• Top the shortcake with the whipped cream, spreading it evenly. Spoon the berries over the top. Garnish with fresh mint, if desired, and serve immediately.