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Air fryer strawberry shortcake topped with fresh sliced strawberries, whipped cream, and mint leaves, served on a plate as a light and delicious dessert.
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Air Fryer Strawberry Shortcake - A Faster, Fresher Take on a Classic

Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
Servings: 6 servings

Ingredients

  • Fresh strawberries (1 to 1.5 pounds): Hulled and sliced.
  • Granulated sugar (6–8 tablespoons): Divided between berries and dough.
  • Lemon juice (1 tablespoon): Optional, but it boosts the berry flavor.
  • All-purpose flour (2 cups): The base for tender shortcakes.
  • Baking powder (1 tablespoon): Ensures lift and fluff.
  • Kosher salt (1/2 teaspoon): Balances sweetness.
  • Cold unsalted butter (6 tablespoons): Cut into small cubes.
  • Heavy cream (3/4 cup), plus more for brushing: Adds richness and moisture.
  • Vanilla extract (1 teaspoon): For depth of flavor.
  • Whipped cream: Homemade or store-bought. For homemade, use 1 cup heavy cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla.
  • Optional finishing sugar: Turbinado or coarse sugar for a crunchy top.
  • Nonstick spray or parchment: For lining the air fryer basket.

Instructions

  • Prep the strawberries: In a bowl, combine sliced strawberries with 3–4 tablespoons sugar and the lemon juice. Stir and let sit for at least 20–30 minutes. They’ll release juices and get glossy and sweet.
  • Preheat the air fryer: Set it to 350°F (175°C). Let it warm up while you make the dough.
  • Mix dry ingredients: In a large bowl, whisk the flour, baking powder, 2 tablespoons sugar, and salt until evenly combined.
  • Cut in the butter: Add the cold butter cubes. Use your fingers or a pastry cutter to work the butter into the flour until you have pea-sized bits. Keep some larger flakes for flakiness.
  • Add wet ingredients: Stir in the 3/4 cup heavy cream and vanilla. Mix gently with a fork until a shaggy dough forms. If it’s dry, add 1–2 teaspoons more cream.
  • Shape the dough: Turn the dough onto a lightly floured surface. Pat it into a 1-inch-thick disk. Fold the dough over itself once or twice to build layers, then pat back to 1 inch thick.
  • Cut the shortcakes: Use a 2.5–3-inch cutter or a glass rim to cut 6–7 rounds. Gently gather scraps and pat again to cut the last one. Avoid twisting the cutter to keep the sides rising evenly.
  • Prepare the basket: Line the air fryer basket with parchment or lightly spray it. Make sure parchment is trimmed so it won’t touch the heating element.
  • Brush and sugar: Arrange 3–4 shortcakes in a single layer with space between them. Brush tops with a little cream and sprinkle with turbinado sugar for crunch.
  • Air fry the first batch: Cook at 350°F for 8–10 minutes, until the tops are golden and the centers are set. An inserted toothpick should come out clean.
  • Repeat: Air fry remaining shortcakes. Let them cool on a rack for 5–10 minutes so they set but stay warm.
  • Whip the cream: If making homemade, whip heavy cream with powdered sugar and vanilla to soft peaks. Keep it billowy, not stiff.
  • Assemble: Split shortcakes horizontally with a serrated knife. Spoon on macerated strawberries with some of their juices, add whipped cream, top with the other half, and finish with more berries and cream.
  • Serve immediately: Shortcakes are best warm, with the juices soaking into the crumb.