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Roasted Strawberry Shortcake

This sweet-and-tart dessert comes together fast because the strawberries roast while the biscuits cook. Pair with ice cream or whipped cream!

Ingredients

    • Shortcakes
    • 1 cup (250 mL) self-rising flour (see cook’s tip)
    • ¾ cup (175 mL) heavy whipping cream
    • 1 tbsp (15 mL) brown sugar, plus additional for sprinkling
    • 1 lemon, zested
    • Strawberries
    • 1 lb. (450 g) strawberries, stemmed and sliced
    • ¼ cup (60 mL) brown sugar
    • 1 lemon, juice
    • 2 tsp (10 mL) cornstarch
    • Optional: Ice cream or whipped cream

Directions

  1. Line the Air Fryer Rack with parchment paper.
  2. Set the Deluxe Air Fryer & Oven to SYNC FINISH. Set the bottom compartment to ROAST for 15 minutes and the top compartment to BAKE for 20 minutes.
  3. Combine the flour, cream, brown sugar, and zest in a mixing bowl and mix just until combined; set aside.
  4. Combine the strawberries, brown sugar, lemon juice, and cornstarch in a mixing bowl then transfer to the Sheet Pan.
  5. Scoop the batter into 6 portions onto the lined rack. Sprinkle with additional brown sugar.
  6. When the display says, “Add Food,” add the Sheet Pan to the bottom compartment (on the Wire Rack) and the Air Fryer Rack to the top compartment. Press START.
  7. Stir and rotate the strawberries halfway through cooking.
  8. Serve the biscuits sliced in half with the roasted strawberries and ice cream or whipped cream, if you’d like.