The Surprisingly Therapeutic Art of Making Strawberry Shortcake from Scratch

Why I Keep Coming Back to This

I didn’t plan on writing about shortcake today. It’s one of those recipes that’s been around forever, yeah, but there’s this strange thing it does. It forces me to slow down. I sit there slicing strawberries, smelling that bright, almost citrus-y fragrance. I fold flour into butter with my hands, feeling the cool, crumbly texture slip through my fingers. It’s messy and honest, no fancy gadgets needed. Lately, after a long day, I’ve realized I need something tactile—something that requires a bit of patience. Making this shortcake feels like reclaiming a little part of myself, outside of screens, outside of deadlines. It’s not just dessert. It’s a tiny act of care, somehow, secretly grounding. That’s what matters right now — real simple comfort, something I can actually do that makes me stop and breathe. All that in a sweet, flaky bite.

Simple Strawberry Shortcake

This shortcake features a flaky, tender biscuit made from flour, butter, and milk, layered with fresh sliced strawberries. The final dish has a crumbly, golden-brown exterior with moist, juicy fruit inside, assembled as a classic dessert with a rustic appeal.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 2 cups all-purpose flour plus extra for dusting
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter cut into small cubes
• 2/3 cup milk plus extra for brushing
• 1 pint strawberries hulled and sliced
• 2 tablespoons granulated sugar for strawberries
• 1 teaspoon vanilla extract

Equipment

• Mixing bowls
• Pastry cutter or forks
• Baking sheet
• Cooling rack
• Knife
• Cutting board
• Whisk or Fork
• Measuring cups and spoons
• Stand mixer or hand mixer (optional)

Method

 

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. In a mixing bowl, combine the flour, sugar, baking powder, and salt. Use a pastry cutter or forks to cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces.
   2 cups all-purpose flour, 1 tablespoon granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 1/2 cup cold unsalted butter
2. Gradually pour in the milk, stirring gently with a whisk or fork until the dough just comes together. Do not overmix. Lightly dust a clean surface with flour, turn out the dough, and gently knead a few times to incorporate any stray bits.
   2/3 cup milk
3. Pat the dough into an approximately 1-inch thick disk. Use a floured biscuit cutter or glass to cut out rounds, about 3 inches in diameter. Place the shortcakes on the prepared baking sheet, spacing them apart. Brush the tops with a little milk for a golden finish.
4. Bake in the preheated oven for 15-20 minutes, or until the shortcakes are golden brown and risen. Remove from the oven and transfer to a cooling rack. Let cool slightly while you prepare the strawberries.
5. In a bowl, toss the sliced strawberries with sugar and vanilla extract. Let sit for about 10 minutes until juices release and mixture thickens slightly. The strawberries should look glossy and juicy.
   1 pint strawberries, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract
6. Slice the shortcakes in half horizontally. Spoon a generous amount of strawberries and their juices over the bottom half, then top with the remaining biscuit. Serve immediately, optionally with additional strawberries or whipped cream.

Maybe it’s silly. Or maybe it’s exactly what we need. A reminder that real joy can be in the messy, imperfect moments, not just the perfect picture. I’m not making it look cute on Instagram, just making it for myself. Not every recipe has to be a showstopper. Sometimes, it’s just about taking that first messy step.