Preheat your oven to 425°F (220°C). Yes, we’re starting with some heat, no excuses. Line a baking sheet or small baking dish with parchment.

Make the shortcake dough: in a bowl, whisk flour, sugar, baking powder, and salt. Cut in butter with a fork or your fingers until the mixture looks like chunky cornmeal.

Pour in milk and vanilla; stir just until a soft dough forms. Don’t overwork it, or you’ll toughen the cake. Gently pat into a round about 1 inch thick.

Bake for 12–15 minutes until the edges are golden. While it bakes, get your fruit ready and juicy.

In a bowl, toss apples with lemon juice and 1 tablespoon sugar. In another bowl, toss strawberries with 1 tablespoon sugar. Let them sit so they macerate and release their juices.

Assemble: split the warm shortcake into two layers. Spoon apples on the bottom, add strawberries on top, and crown with the top half of the shortcake. If you’re feeling fancy, dollop whipped cream or yogurt between layers.