strawberry shortcake sheet pan pancakes

0 Make the compote: Add the strawberries, sugar, and lemon zest and juice to a medium saucepan. Cook over medium-low heat until partially broken down, 10 to 12 minutes (it will thicken as it cools). Remove from the heat.
1 Make the pancake: Heat the oven to 425°F. Line a 13x18-inch rimmed baking sheet with parchment paper; coat the parchment and sides of the pan with nonstick cooking spray.
2 Melt two tablespoons of the butter in a medium bowl; let cool slightly. Add the cottage cheese, milk, eggs, lemon juice, and vanilla and whisk to combine.
3 Add the sugar and lemon zest to a large bowl; rub with your fingertips until fragrant. Whisk in the flour, baking powder, baking soda, and salt. Fold in the milk mixture and stir until just combined.
4 Scrape the batter into the prepared baking sheet; smooth with a spatula. Add dollops of the compote and swirl with a paring knife or skewer. Bake until lightly golden brown, 10 to 12 minutes. Remove from the oven; heat the broiler to high. 
5 Melt the remaining 2 tablespoons of butter in a small bowl. Brush onto the pancake. Broil until browned in spots, about 2 minutes. Dust with powdered sugar, then slice into 12 pieces and serve with whipped cream and compote.