Sheet-Pan Strawberry Shortcake with Black Pepper, Whipped Honey Ricotta and Togarashi

Ingredients

• Strawberries
• 2 quarts strawberries, hulled and sliced
• 1 tablespoon freshly squeezed lemon juice
• 5 tablespoons sugar
• ¼ teaspoon freshly ground black pepper
• 2 or 3 tablespoons fresh thyme leaves
• Shortcake
• 3 cups all-purpose flour
• ½ cup plus 1 tablespoon sugar, divided
• 4 teaspoons baking powder
• ½ teaspoon kosher salt
• 1 teaspoon fennel seed, ground
• 1½ sticks cold unsalted butter, cut into ½-inch cubes
• ½ cup plus 2 teaspoons buttermilk, divided
• 2 large eggs
• Whipped Honey Ricotta
• 2 cups ricotta cheese
• 4 tablespoons honey
• ½ cup Greek yogurt
• 1 teaspoon pure vanilla extract
• ⅛ teaspoon togarashi or cayenne pepper (optional)