Air Fryer Strawberry Shortcake with Bisquick

Assembled mini strawberry shortcakes on a white dessert plate.

5 from 7 votes

Air Fryer Strawberry Shortcake with Bisquick

This Air Fryer Strawberry Shortcake with Bisquick is made with golden air fryer biscuits, juicy sugared strawberries, and homemade whipped cream for an easy small-batch dessert.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 415kcal

Author: Jeri Walker

Ingredients

For the Biscuits

2 cups Bisquick mix
⅔ cup milk
3 tablespoons sugar
½ teaspoon vanilla extract

For the Strawberries

1 pound fresh strawberries hulled and sliced
¼ cup sugar

For the Whipped Cream

1 cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract

Instructions

Prepare the Strawberries: In a medium bowl, combine sliced strawberries and ¼ cup of sugar. Stir well and let them sit for at least 30 minutes to macerate, drawing out the juices and creating a sweet syrup.
Make the Biscuits: In a large bowl, mix the Bisquick mix, milk, 3 tablespoons of sugar, and vanilla extract until just combined. The dough should be slightly sticky. Do not overmix.
Shape the Dough: Drop ¼ cup portions of dough onto a parchment paper-lined air fryer basket, leaving space between each portion.
Air Fry: Cook the biscuits at 320°F for 8-10 minutes until they are golden brown and cooked through. Cook in batches if necessary. Cool on a wire rack.
Whip the Cream: In a bowl, beat the whipping cream, powdered sugar, and 1 teaspoon of vanilla extract with an electric mixer until stiff peaks form.
Assemble the Shortcakes: Once the shortcakes are cool, slice them horizontally. Spoon a generous amount of macerated strawberries and their syrup over the bottom half. Top with whipped cream, place the top half of the shortcake over the whipped cream, add another dollop of whipped cream, and top with more strawberries. Enjoy!

Notes

Chill the mixing bowl and beaters in the freezer for 10-15 minutes before whipping the cream.
If you have leftover biscuits, store them in an airtight container at room temperature for up to 2 days.
The longer the strawberries macerate, the juicier and more flavorful they become. If you have time, let them sit for up to an hour.
To prevent the shortcakes from becoming soggy, wait to assemble them until just before serving.

Nutrition