Biscuit Strawberry Shortcake Recipe

Sugar-coated biscuits from the air fryer, macerated strawberries, and whipped cream. Feels homemade without spending the afternoon on it.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 20

Resting Time 1

Total Time 1 25

Servings

Calories 256kcal

Author Julie

Rinse 16 ounces strawberries. Remove the stem and the berries into quarters (about 3 cups). Place in a medium mixing bowl. Add 1/4 cup water and 2 tablespoons granulated sugar to the bowl and mix. Refrigerate for at least 1 hour, stirring 1-2 times.
Remove the 16 ounces refrigerated homestyle biscuits from the tube. Pour 4 tablespoons granulated sugar into a pie plate or shallow bowl. Coat the entire outside of each biscuit by dipping them into the sugar.
Place 4 biscuits into the air fryer basket, leaving space between them. Cook at 350 degrees F for 5 minutes. Use tongs to flip the biscuits over and then cook for another 2-5 minutes until golden brown.
Remove from the air fryer and allow to cool while you cook the remaining biscuits. Once cooled, slice the biscuits in half horizontally with a serrated knife using a sawing motion.
Cover the bottom half of each biscuit with ¼ cup of strawberries and then about 2 tablespoons of whipped cream. Place the biscuit top on the filling and top with a little more whipped cream if desired. Serve immediately.

Strawberries can be kept in the refrigerator, covered, for up to 2 days. The consistency will change as they absorb more liquid.
Leftover biscuits are best stored at room temperature, wrapped individually in plastic wrap. You can also store them in an airtight container. The biscuits will keep for up to 2 days.