Air Fryer Strawberry Shortcake
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Air Fryer Strawberry Shortcake is a light and satisfying treat that’s great for summer! Topped with fresh strawberries, smooth whipped cream, and a hint of zest, this homemade golden, flaky shortcake recipe brings the perfect combo of sweet, buttery, and juicy flavors. You don’t have to sweat over the process—with the air fryer, it’s so much simpler.
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Whenever I bring out this air-fried dessert at summer get-togethers or family gatherings, it always gets eaten quickly! If there are any leftovers or extras (which is rare), I simply keep them in the fridge or even freeze them for later. I also love that I can make the biscuits and the strawberries ahead and store them until they’re ready to be assembled and served.
If you’re looking for a way to give your family, friends, or yourself a refreshing treat with minimal effort, this is it!
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Strawberry Shortcake with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple instructions, you’ll find making this air fryer strawberry shortcake easy and rewarding.
Prepare the Strawberries
Start by slicing the strawberries. Once all sliced, add them and the sugar to a pot over medium heat. Stir continuously for about 7 minutes so the strawberries release their juices without losing their shape.
The goal is to create a slightly syrupy mixture while keeping some of the strawberry texture intact. Remove from heat and set aside to cool.
Make the Biscuit Dough
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
Add the cold cubed butter and use a fork or pastry cutter to break it into the flour until it looks like coarse sand. Keeping the butter cold is key to creating flaky, tender biscuits.
Add the Buttermilk
Pour in the buttermilk and stir until the dough comes together and pulls away from the sides of the bowl. The dough should be slightly sticky but not overly wet—if it’s too wet, it may spread too much in the air fryer and not bake properly, or if it’s too dry, it may turn out crumbly, which isn’t something we’re looking for in a strawberry shortcake.
Do not overmix. Overmixing can make your biscuits become dense instead of light and fluffy.
Shape the Biscuits
Lightly flour a clean surface and transfer the dough onto it. Roll it out to about ⅓-inch thickness.
Use a biscuit cutter to cut out rounds, pressing straight down without twisting to help the biscuits rise evenly. Gather any cut-out excess dough (don’t throw it away!), re-roll it, and cut out more biscuits.
Air Fry the Biscuits
Arrange the biscuits in a single layer in the air fryer basket, making sure there are enough spaces for even cooking. Air fry at 350°F (180°C) for 6-7 minutes or until the tops are lightly golden.
Once done baking, remove from the air fryer and let them cool completely before assembling.
Assemble the Strawberry Shortcake
Slice the cooled biscuits in half horizontally. Add a spoonful of the prepared strawberry mixture over the bottom half, letting some juices soak into the biscuit.
Top with a generous dollop of whipped cream and a sprinkle of lime zest, then finally, place the other half of the biscuit on top. Serve immediately and enjoy!
Recipe Notes and Expert Tips
I’ve got some key tips to make the best air fryer strawberry shortcake.
- Adjust strawberry sweetness: If your strawberries are already too sweet, reduce the sugar slightly to balance the flavors.
- Use cold butter: Cold butter is key for flaky biscuits. Keep it in the fridge until you’re ready to use it.
- Don’t overwork the dough: Mixing too much can make the biscuits tough instead of tender. Stir just until combined.
- Don’t overcrowd the air fryer: Leave space between the biscuits, so they cook evenly and rise properly.
- Let the biscuits cool: Warm biscuits can cause the whipped cream to melt too quickly. Allow them to cool completely first before assembling.
- Use fresh whipped cream: Store-bought works in a pinch, but homemade whipped cream makes this dessert even better.
- Add a citrus twist: Lime zest enhances the flavor, but you can also use lemon for a slightly different twist.
How to Store Leftover Air Fryer Strawberry Shortcake
It’s always best to serve air-fried strawberry shortcakes fresh, but if you want to stash some for later, store them unassembled—biscuits, strawberries, and whipped cream all in separate airtight containers.
Once in an airtight container, you can keep your biscuits at room temperature, and they’ll stay fresh for up to 2 days. You can also refrigerate them for up to 5 days or freeze them for up to 2 months. Just wrap them in plastic wrap and aluminum foil before tossing them into the freezer.
To reheat, set your air fryer to 350°F and warm your biscuits for 2-3 minutes. Reheating them in the air fryer is the best way to bring back their crisp, golden crust without drying them out or making them soggy.
As for the strawberries, they last 2–3 days in the fridge or up to 6 months if frozen. Whipped cream keeps in the fridge for 1–2 days or can be frozen for up to 2 months—just re-whip if it loses its fluff.
What to Serve With Air Fryer Strawberry Shortcake
You can pair this air-fried strawberry shortcake with a scoop of vanilla ice cream, a drizzle of chocolate sauce, or a sprinkle of toasted nuts to add some crunch.
If you’re serving it as part of a larger spread, consider pairing it with a light fruit salad or a refreshing summer drink like lemonade or iced tea.
More Easy Recipes for You to Try at Home
Check out my other air-fried dessert recipes to round out your meal or have delicious treats like a breeze!
- Air Fryer Chocolate Cake
- Air Fryer Strawberry Cheesecake
- Air Fryer Cheesecake
- Air Fryer Peanut Butter Cookies
- Air Fryer Lemon Cookies
Ingredients
- 4 cups strawberries sliced
- 2 tablespoons sugar
For the biscuits:
- 2 ¾ cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup unsalted butter cold and cubed
- 1 cup cold buttermilk
- Whipping cream
- Lime zest
Instructions
- Add the strawberries and sugar to a pot and heat at medium for 7 minutes, constantly stirring. The idea is that the strawberries start releasing the juices, but they shouldn’t lose all their shape.4 cups strawberries, 2 tablespoons sugar
- In a big mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.2 ¾ cups all-purpose flour, ¼ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon salt
- Add the cubed butter and incorporate it into the flour, breaking it with a fork or pastry cutter until it resembles sand.¾ cup unsalted butter
- Add the buttermilk and mix well, just until it separates from the edges of the bowl.1 cup cold buttermilk
- Transfer to a floured surface and roll it into ⅓ inch thick.
- Use a cookie or biscuit cutter to cut the circles – you can re-roll the dough that’s left.
- Transfer to the air fryer basket and cook at 350°F (180ºC) for 6-7 minutes, or until they just start to brown.
- Let them cool completely.
- Serve the shortcakes with the strawberries, whipping cream and lime zest.Whipping cream, Lime zest
Notes
-
- Adjust strawberry sweetness: If your strawberries are already too sweet, reduce the sugar slightly to balance the flavors.
-
- Use cold butter: Cold butter is key for flaky biscuits. Keep it in the fridge until you’re ready to use it.
-
- Don’t overwork the dough: Mixing too much can make the biscuits tough instead of tender. Stir just until combined.
-
- Don’t overcrowd the air fryer: Leave space between the biscuits, so they cook evenly and rise properly.
- Berries: Use your favorite berries; raspberries, blackberries, or mixed berries all work well.
-
- Let the biscuits cool: Warm biscuits can cause the whipped cream to melt too quickly. Allow them to cool completely first before assembling.
-
- Use fresh whipped cream: Store-bought works in a pinch, but homemade whipped cream makes this dessert even better.
-
- Add a citrus twist: Lime zest enhances the flavor, but you can also use lemon for a slightly different twist.
