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If you have been searching for a simple yet impressive dessert that comes together with minimal effort, this Air Fryer Strawberry Shortcake is exactly what you need. With a golden, buttery biscuit base and a silky smooth strawberry custard filling topped with fresh sliced strawberries, this recipe brings a vintage strawberry shortcake charm straight to your kitchen. Best of all, your air fryer does all the heavy lifting, cutting down on time without sacrificing flavor.
Whether you are a longtime fan of strawberry shortcake or discovering this classic for the first time, this recipe is approachable for all skill levels. The combination of a crisp shortbread-style base with a luscious fruit custard is a match made in dessert heaven. Let’s get into everything you need to make this stunning treat at home.
Table of Contents
Why You Will Love This Recipe
- Quick and easy – ready from start to finish in under 45 minutes
- Uses simple, everyday pantry and fridge ingredients
- No oven required – your air fryer handles everything
- A beautiful strawberry aesthetic that is perfect for sharing
- Naturally gluten-light with a delicate, melt-in-your-mouth texture
Equipment You Will Need
Before you start, make sure you have the right tools on hand. Using quality kitchen equipment makes the process smoother and the results more consistent.
- Air Fryer – the star of this recipe, used for both the biscuit base and the strawberry custard layer
- Blender (Immersion Blender) – to puree the strawberries smoothly
- Mixing Bowls – for combining your dry and wet ingredients
- Measuring Cups and Spoons Set – for accurate ingredient measurement
- Kitchen Utensils – whisk and spatula for mixing
- Chef’s Knife – for hulling and slicing the strawberries
- Cutting Board – for prepping the strawberries safely
- Kitchen Scale – this recipe uses weighted measurements for precision
Ingredients
This Air Fryer Strawberry Shortcake uses two simple components: a buttery biscuit base and a fresh strawberry custard filling. Here is everything you need:
For the Biscuit Base
| Ingredient | Amount |
|---|---|
| Butter | 50g |
| Plain flour | 50g |
| Cornflour | 25g |
| Caster sugar | 25g |
For the Strawberry Custard Filling
| Ingredient | Amount |
|---|---|
| Strawberries (washed and hulled) | 110g |
| Juice of half a lime | ~15ml |
| Large egg (approx. 60g) | 1 |
| Caster sugar | 80g |
| Plain flour (sieved) | 2 level teaspoons (8g) |
For the Topping
| Ingredient | Amount |
|---|---|
| Fresh strawberries, thinly sliced | As needed |
Step-by-Step Instructions
Follow these simple steps carefully and you will have a beautiful, creamy Air Fryer Strawberry Shortcake ready to impress.
Step 1 – Make the Biscuit Base
- Melt the butter using a microwave in short 20-second bursts, stirring between each interval.
- In one of your mixing bowls, weigh out the plain flour, cornflour, and caster sugar using your kitchen scale.
- Whisk the dry ingredients together using a whisk from your kitchen utensils set to break up any lumps.
- Pour in the melted butter and mix until you have a smooth, cohesive paste.
- Press this mixture into the bottom of a 6-inch round cake tin with a removable base, spreading it out into a thin, even layer.
- Place in your air fryer and cook at 170C (340F) for 10 minutes until lightly golden.
- Remove from the air fryer and allow to cool completely in the tin.
Step 2 – Prepare the Strawberry Custard Filling
- Place the washed and hulled strawberries into a tall container along with the juice of half a lime.
- Use your immersion blender to blitz the strawberries into a smooth, vibrant puree.
- Add the caster sugar, the egg, and the sieved plain flour to the puree. Measure carefully using your measuring cups and spoons.
- Blend again briefly until everything is fully incorporated and smooth.
Step 3 – Cook the Strawberry Layer
- Pour the strawberry custard mixture over the cooled biscuit base in the cake tin.
- Carefully place the tin back into your air fryer and cook at 150C (300F) for 20 minutes.
- The filling should be just set with a very slight wobble in the center – it will firm up as it cools.
Step 4 – Cool, Chill, and Serve
- Allow the shortcake to cool fully at room temperature.
- Transfer to the refrigerator and chill for at least 2 hours, or overnight for best results.
- Once chilled, carefully push the shortcake out of the tin using the removable base.
- Use your chef’s knife and cutting board to thinly slice fresh strawberries and arrange them decoratively on top.
- Slice and serve immediately.
Tips for the Best Air Fryer Strawberry Shortcake
- Use a kitchen scale for every ingredient – this recipe is precise, and weighing ensures consistent results every time.
- Do not skip the chilling step. The custard filling needs time to fully set for clean, beautiful slices.
- Press the biscuit base firmly and evenly so it bakes uniformly and holds its shape under the filling.
- If your air fryer runs hot, reduce the temperature by 5-10 degrees and check early to avoid over-baking the custard.
- For a more intense strawberry flavor, use the ripest, most fragrant strawberries you can find.
- A small splash of vanilla extract added to the custard filling can deepen the flavor beautifully.
- Lime juice is key – it brightens the strawberry flavor and prevents the filling from being overly sweet.
Serving Suggestions
This Air Fryer Strawberry Shortcake is stunning on its own, but you can take it even further with a few simple additions. Serve slices with a dollop of softly whipped cream or a scoop of vanilla ice cream for an indulgent touch. A light dusting of powdered sugar over the top just before serving adds an elegant, classic strawberry shortcake aesthetic. For a more vibrant strawberry background effect on your serving plate, fan out extra sliced strawberries around each slice.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This shortcake is best enjoyed cold and is not recommended for freezing, as the custard filling may become watery upon thawing.
- Add fresh strawberry slices to the top only just before serving to keep them looking their best.
Frequently Asked Questions
Can I make Air Fryer Strawberry Shortcake without cornflour?
Cornflour gives the biscuit base its delicate, melt-in-your-mouth texture. If you do not have it, you can substitute with an equal weight of plain flour, but the base will be slightly firmer and less shortbread-like.
What size air fryer do I need for this recipe?
You need an air fryer large enough to fit a 6-inch round cake tin comfortably. Most 4-quart or larger basket air fryers will work perfectly for this recipe.
Can I use frozen strawberries for the filling?
Yes, you can use frozen strawberries that have been fully thawed and drained. However, fresh strawberries will give you a brighter, more vibrant color and a more intense natural flavor in the custard filling.
How do I know when the strawberry custard is done?
The custard is ready when the edges are set and there is just a slight jiggle in the very center. It will continue to firm up as it cools and chills in the refrigerator, so do not over-bake it.
Can I replace lime juice with lemon juice?
Absolutely. Lemon juice works just as well as lime and provides a similar brightness that enhances the strawberry flavor in the custard filling.
Is this recipe gluten-free?
This recipe is not gluten-free as written because it uses plain flour in both the base and the filling. However, you can experiment with a gluten-free flour blend as a substitute, though results may vary slightly.
Can I make this Air Fryer Strawberry Shortcake the day before?
Yes, this is actually a great make-ahead dessert. Bake it the day before, chill overnight, and add the fresh strawberry topping just before serving for the freshest presentation.
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PrintAir Fryer Strawberry Shortcake : Easy, Creamy & Ready in 30 Minutes
A quick and elegant Air Fryer Strawberry Shortcake with a buttery biscuit base, a creamy fresh strawberry custard filling, and beautiful thinly sliced strawberry topping. Ready in under 45 minutes with simple everyday ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes plus chilling time
- Yield: 6 slices
- Category: Dessert
- Method: Air Fryer
- Cuisine: American
- Diet: Vegetarian
Ingredients
50g butter
50g plain flour
25g cornflour
25g caster sugar
110g strawberries (washed and hulled)
Juice of half a lime
1 large egg (60g)
80g caster sugar
2 level teaspoons plain flour (8g)
Fresh strawberries for topping (thinly sliced)
Instructions
1. Melt the butter in a microwave in short bursts, stirring between intervals.
2. Weigh out the plain flour, cornflour and caster sugar into a mixing bowl and whisk together to break up any lumps.
3. Add the melted butter and mix to a smooth paste.
4. Press the paste evenly into the bottom of a 6-inch round cake tin with a removable base.
5. Cook in the air fryer at 170C (340F) for 10 minutes until lightly golden.
6. Remove and leave to cool completely in the tin.
7. Place the hulled strawberries and lime juice into a tall container and blitz with an immersion blender until smooth.
8. Add the caster sugar, egg, and sieved plain flour to the strawberry puree and blend briefly until fully combined.
9. Pour the strawberry mixture over the cooled biscuit base in the cake tin.
10. Cook in the air fryer at 150C (300F) for 20 minutes until the edges are set and the center has a slight wobble.
11. Allow to cool fully at room temperature, then chill in the refrigerator for at least 2 hours.
12. Once chilled, push the shortcake out of the tin and top with thinly sliced fresh strawberries before serving.
Notes
Use a kitchen scale for accurate measurements throughout this recipe.
Do not skip chilling – the custard filling needs time to fully set before slicing.
If your air fryer runs hot, reduce the temperature by 5-10 degrees and check early.
Lemon juice can be substituted for lime juice.
Add fresh strawberry topping only just before serving for the best appearance.
Store in an airtight container in the refrigerator for up to 3 days.