Air Fryer Strawberry Shortcake
Deliciously light and fluffy strawberry shortcake made effortlessly in the air fryer.
Ingredients
- 2 cups all-purpose flour for the shortcake base
- 0.5 cups granulated sugar for sweetness in the cake
- 1 tablespoon baking powder to help the shortcake rise
- 0.5 teaspoon salt to enhance flavor
- 0.5 cups unsalted butter cold and cubed
- 1 cup heavy cream for whipping and moisture
- 1 teaspoon vanilla extract for flavoring the whipped cream
- 2 cups fresh strawberries sliced for topping
- 2 tablespoons powdered sugar for sweetening strawberries
- 0.5 teaspoon lemon juice to enhance strawberry flavor
Instructions
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.
- Add the cold cubed butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Pour in the heavy cream and mix until just combined; do not overmix.
- Divide the dough into four equal portions and shape them into round shortcakes.
- Preheat the air fryer to 320°F (160°C). Place the shortcakes in the air fryer basket, ensuring they do not touch.
- Cook for about 12-15 minutes or until golden brown and cooked through.
- While the shortcakes are baking, prepare the strawberries by mixing them with powdered sugar and lemon juice; let sit for about 10 minutes.
- Once the shortcakes are done, remove them from the air fryer and let cool slightly before slicing in half.
- Whip the heavy cream with vanilla extract until soft peaks form.
- Assemble the shortcakes by layering the bottom half with strawberries, adding whipped cream, and topping with the other half.
Notes
For best results, serve immediately. Shortcakes can be stored in an airtight container for up to 2 days. Fresh strawberries can be replaced with other berries as desired.