Air Fryer Strawberry Shortcake Recipe

From the moment the aroma of warm, golden shortcakes began to waft from my air fryer, I knew this recipe was a winner. My family, always eager taste testers, gathered around the kitchen island, their eyes wide with anticipation. The air fryer promised a quicker, easier route to this classic dessert, and it absolutely delivered. The shortcakes emerged perfectly crisp on the outside and delightfully tender on the inside, a texture that usually takes careful oven-baking to achieve. Paired with the juicy, sweet burst of fresh strawberries and a dollop of homemade whipped cream, this Air Fryer Strawberry Shortcake was an instant hit. Clean-up was a breeze, the kids devoured every last crumb, and I had a new go-to dessert recipe that’s both impressive and incredibly simple. If you’re looking for a dessert that screams summer, but is effortless enough for a weeknight treat, look no further – this air fryer strawberry shortcake is about to become your new favorite too!

Ingredients

• For the Shortcakes:
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 3/4 cup cold milk
  • 1 large egg, lightly beaten (for egg wash, optional but recommended for browning)
  • 2 tablespoons granulated sugar (for sprinkling, optional)
• For the Strawberry Topping:
  • 1 pound fresh strawberries, hulled and sliced or quartered depending on size
  • 1/4 cup granulated sugar (adjust to taste depending on strawberry sweetness)
  • 1 tablespoon lemon juice (freshly squeezed is best)
  • 1 teaspoon vanilla extract (optional, enhances flavor)
• For the Whipped Cream (Optional, but highly recommended):
  • 1 cup heavy cream, cold
  • 2 tablespoons powdered sugar (adjust to taste)
  • 1/2 teaspoon vanilla extract (optional)

Instructions

1. Prepare the Strawberry Topping: In a medium bowl, gently combine the sliced strawberries, granulated sugar, lemon juice, and vanilla extract (if using). Stir lightly to combine, ensuring all strawberries are coated with sugar. Cover the bowl with plastic wrap or a lid and let it sit at room temperature for at least 30 minutes, or up to an hour. This process, called maceration, draws out the natural juices of the strawberries, creating a luscious and flavorful syrup. The longer they sit, the more syrup will form, intensifying the strawberry flavor. Stir occasionally during this time. While the strawberries are macerating, you can proceed with making the shortcakes.
2. Prepare the Shortcake Dough: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Make sure these dry ingredients are thoroughly combined to ensure even leavening and distribution of flavor throughout the shortcakes. This step is crucial for achieving a light and airy texture.
3. Cut in the Cold Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender, a fork, or your fingertips, cut the butter into the flour mixture. The goal is to break down the butter into pea-sized pieces and smaller. This process is essential for creating flaky layers in the shortcakes. Do not overmix; you want to see small pieces of butter remaining. Working quickly and keeping the butter cold is key to achieving a tender and flaky shortcake. If using your fingertips, work quickly to prevent the butter from melting due to the warmth of your hands.
4. Add the Wet Ingredients: Make a well in the center of the dry ingredients and pour in the cold milk. Gently stir with a fork or spatula just until the dough comes together. Be careful not to overmix the dough. Overmixing will develop the gluten in the flour, resulting in tough shortcakes. The dough should be slightly shaggy and sticky. It’s okay if it’s not perfectly smooth at this stage.
5. Shape the Shortcakes: Lightly dust a clean work surface with flour. Turn the dough out onto the floured surface. Gently pat the dough into a disc about 3/4 to 1 inch thick. Avoid kneading the dough. Using a biscuit cutter (about 2-3 inches in diameter) or a sharp knife, cut out the shortcakes. For round shortcakes, use a biscuit cutter. For square or rectangular shortcakes, use a knife to cut into desired shapes. You should get approximately 6-8 shortcakes, depending on the size of your cutter and the thickness of your dough. Reroll the scraps gently and cut out more shortcakes if desired, but be mindful that rerolled dough might be slightly tougher.
6. Prepare for Air Frying (Optional Egg Wash and Sugar): If desired, lightly brush the tops of the shortcakes with the beaten egg wash. This will give them a beautiful golden brown color and a slightly crispier crust. Then, sprinkle the tops with granulated sugar for added sweetness and a delightful sparkle. These steps are optional but enhance both the appearance and flavor of the shortcakes.
7. Air Fry the Shortcakes: Preheat your air fryer to 350°F (175°C) if your air fryer model requires preheating. Place the shortcakes in the air fryer basket in a single layer, ensuring they are not overcrowded. Depending on the size of your air fryer, you may need to cook them in batches. Air fry for 8-12 minutes, or until the shortcakes are golden brown and cooked through. The exact cooking time may vary slightly depending on your air fryer model and the thickness of your shortcakes. Check for doneness by gently inserting a toothpick into the center of a shortcake; it should come out clean.
8. Make the Whipped Cream (While Shortcakes are Cooling): While the shortcakes are cooling slightly, prepare the whipped cream if using. In a chilled bowl (chilling the bowl helps the cream whip up faster and hold its shape better), combine the cold heavy cream, powdered sugar, and vanilla extract (if using). Using an electric mixer (hand mixer or stand mixer) with the whisk attachment, beat on medium-high speed until stiff peaks form. Be careful not to overwhip, or the cream may become grainy. Stiff peaks are formed when you lift the whisk and the cream holds its shape without collapsing.
9. Assemble the Strawberry Shortcakes: Once the shortcakes are slightly cooled, gently split them in half horizontally. Spoon a generous amount of the macerated strawberries and their juice over the bottom half of each shortcake. Top with a dollop of freshly whipped cream (or your preferred topping, such as ice cream or store-bought whipped topping). Place the top half of the shortcake back on top.
10. Serve and Enjoy: Serve the Air Fryer Strawberry Shortcakes immediately for the best taste and texture. The warm shortcakes, cool strawberries, and creamy whipped cream create a delightful contrast in temperature and texture that is best enjoyed fresh. Garnish with extra fresh strawberries or a sprig of mint, if desired, for a beautiful presentation.

Nutrition Facts (Approximate, per serving, assuming recipe makes 6 servings. Nutritional values can vary based on specific ingredient brands and portion sizes).

• Serving Size: 1 Shortcake with Strawberries and Whipped Cream
• Calories: Approximately 400-450 calories
• Fat: 20-25g
  • Saturated Fat: 12-15g
• Cholesterol: 70-80mg
• Sodium: 300-350mg
• Carbohydrates: 50-60g
  • Sugar: 25-30g
• Protein: 5-7g

Note: These are estimated values. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use. The calorie count and macronutrient breakdown can vary based on the amount of whipped cream and strawberry topping used per serving.

Preparation Time

• Prep Time: 25 minutes (includes strawberry maceration and dough preparation)
• Cook Time: 8-12 minutes (per batch of shortcakes in the air fryer)
• Total Time: Approximately 45 minutes – 1 hour (including maceration and cooling time)

How to Serve

• Classic Style: Serve immediately after assembling for the best texture and temperature contrast. The warm shortcakes and cool toppings are a classic combination.
• Warm Shortcakes, Cold Toppings: Ensure the shortcakes are still slightly warm when serving. The contrast of warm shortcake with cold strawberries and whipped cream is delightful.
• Individual Portions: Assemble each shortcake individually just before serving, especially if serving to guests. This keeps the shortcakes from becoming soggy and allows for a beautiful presentation.
• With Variations: Offer different toppings alongside, such as:
  • Vanilla Ice Cream: A classic pairing that complements the strawberry and shortcake flavors.
  • Lemon Curd: Adds a tangy and bright citrus note.
  • Chocolate Shavings: For a richer, more decadent dessert.
  • Fresh Mint: A simple garnish that adds freshness and visual appeal.
• Casual or Elegant: Strawberry shortcakes are versatile! Serve them casually at a backyard barbecue or elevate them for a more elegant dessert by using ramekins or dessert glasses for individual servings and garnishing with fresh mint or edible flowers.

Additional Tips for Perfect Air Fryer Strawberry Shortcakes

1. Use Cold Ingredients: Cold butter and cold milk are crucial for tender and flaky shortcakes. The cold butter creates steam during baking, resulting in layers and a light texture. Keep your butter in the refrigerator until just before using and use chilled milk.
2. Don’t Overmix the Dough: Overmixing develops gluten, leading to tough shortcakes. Mix just until the dough comes together and is slightly shaggy. A few streaks of flour are okay. Gentle handling is key to a tender crumb.
3. Preheat Your Air Fryer (If Required): Some air fryer models recommend preheating for optimal cooking results. Preheating ensures even cooking and helps the shortcakes brown properly. Check your air fryer manual for specific recommendations.
4. Don’t Overcrowd the Air Fryer Basket: Air fry the shortcakes in a single layer, leaving space between them for proper air circulation. Overcrowding can lead to uneven cooking and prevent them from browning properly. Cook in batches if necessary.
5. Adjust Sugar to Strawberry Sweetness: The amount of sugar in the strawberry topping can be adjusted depending on the sweetness of your strawberries. If your strawberries are very sweet, you may reduce the sugar. Taste the strawberries before macerating and adjust accordingly. You can also use honey or maple syrup as alternatives to granulated sugar for a different flavor profile.

FAQ Section

Q1: Can I use frozen strawberries for this recipe?

A1: While fresh strawberries are highly recommended for the best flavor and texture in strawberry shortcake, you can use frozen strawberries in a pinch. Thaw the frozen strawberries completely and drain off any excess liquid before macerating them. Frozen strawberries tend to release more water than fresh strawberries, so you may need to adjust the maceration time and potentially reduce the amount of sugar added, as they might be sweeter after thawing. Be aware that frozen strawberries may be softer in texture compared to fresh ones.

Q2: Can I make the shortcake dough ahead of time?

A2: It’s best to bake the shortcakes shortly after making the dough for the most tender results. However, you can prepare the shortcake dough ahead of time and keep it chilled in the refrigerator for up to 2 hours. Wrap the dough tightly in plastic wrap to prevent it from drying out. When you are ready to bake, take the dough out of the refrigerator, shape the shortcakes, and air fry as directed. Cold dough is easier to handle and helps maintain the butter’s coldness for flakier shortcakes.

Q3: How do I store leftover strawberry shortcakes?

A3: It’s best to store the components of strawberry shortcake separately to prevent sogginess. Store leftover shortcakes in an airtight container at room temperature for up to 2 days. Store leftover strawberry topping in an airtight container in the refrigerator for up to 3 days. Store leftover whipped cream in an airtight container in the refrigerator for up to 2 days. When ready to serve, reassemble the shortcakes. You can gently warm the shortcakes in the air fryer for a few minutes at a low temperature (around 250°F/120°C) to refresh them, if desired.

Q4: Can I make these shortcakes gluten-free?

A4: Yes, you can make gluten-free strawberry shortcakes by substituting the all-purpose flour with a good quality gluten-free all-purpose flour blend. Make sure the blend is designed for baking and contains xanthan gum or another binder to help with structure. Follow the recipe instructions as written, but be mindful that gluten-free doughs can sometimes be a bit more delicate. Handle the dough gently when shaping the shortcakes. The air fryer is a great way to bake gluten-free shortcakes as it helps them cook evenly and develop a nice texture.

Q5: Can I use buttermilk instead of milk in the shortcakes?

A5: Yes, you can substitute buttermilk for milk in this shortcake recipe. Buttermilk will add a slight tang and extra tenderness to the shortcakes. Use the same amount of buttermilk as you would milk (3/4 cup). Buttermilk also reacts with baking powder to provide even more lift, resulting in slightly lighter and airier shortcakes. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of regular milk and letting it sit for 5 minutes to slightly curdle before using.

Print