Air Fryer Cake Recipes: Sheet-pan Style Berry Shortcake Cake

A quick, crowd-pleasing berry shortcake cake that bakes in an air fryer pan, then gets piled high with whipped cream.

You want a dessert that looks like you tried, without actually trying that hard. This one plays big: tender sheet-pan-style cake, juicy berries, and a fluffy cloud of cream. It’s the “bring something” dessert that makes people assume you own matching ramekins. And the air fryer keeps it fast, which means you can make it on a random Tuesday and still feel fancy. Who says shortcake only belongs at summer picnics?

What Makes This Recipe Awesome

This cake gives you the shortcake vibe with less fuss and way more “slice-and-serve” energy. You bake one simple vanilla sheet-pan cake in the air fryer, then dress it up like it’s headed to a photoshoot. The berries do the heavy lifting with flavor, while the whipped cream handles the drama.

It’s also flexible. Use strawberries, blueberries, raspberries, blackberries, or whatever looks good at the store. You can even swap in frozen berries in a pinch, because life happens and produce has opinions.

• Fast bake time: Air fryer heat cooks evenly without waiting forever for the oven.
• Big payoff: One pan cake turns into a party-ready shortcake stack.
• Make-ahead friendly: Bake the cake early, assemble later so it stays fresh.
• Customizable: Change the fruit, citrus, and toppings without breaking the recipe.
• No fussy layers: You still get the “wow” factor, minus the stress.

What Goes Into This Recipe – Ingredients

FYI, this is designed for a small air fryer sheet pan or baking pan that fits your basket. If your air fryer is tiny, you can bake in two batches and assemble like a “double-decker” situation.

• All-purpose flour: 1 1/4 cups
• Baking powder: 1 1/2 teaspoons
• Fine salt: 1/4 teaspoon
• Granulated sugar: 3/4 cup
• Unsalted butter, melted and cooled slightly: 6 tablespoons
• Eggs: 2 large, room temperature if possible
• Vanilla extract: 2 teaspoons
• Milk or buttermilk: 1/2 cup
• Greek yogurt or sour cream: 1/4 cup
• Lemon zest: 1 teaspoon, optional but excellent
• Mixed berries: 3 to 4 cups (strawberries sliced, others left whole)
• Sugar for berries: 2 to 3 tablespoons, to taste
• Lemon juice: 1 to 2 teaspoons
• Heavy whipping cream: 1 1/4 cups, very cold
• Powdered sugar: 2 to 3 tablespoons
• Vanilla for whipped cream: 1 teaspoon
• Optional finishing touches: pinch of salt for whipped cream, extra berries, mint leaves

Let’s Get Cooking – Instructions

Keep your assembly components separate until serving time. Cake + berries + whipped cream equals magic. Cake + berries + whipped cream sitting for hours equals a soggy identity crisis.

1. Prep the pan and air fryer. Lightly grease an air fryer-safe sheet pan or shallow baking pan and line the bottom with parchment if you can. Preheat the air fryer to 320°F for about 3 minutes.

2. Mix the dry ingredients. In a medium bowl, whisk flour, baking powder, and salt. This takes 20 seconds and saves you from salty surprises later.

3. Whisk the wet base. In a larger bowl, whisk sugar and melted butter until glossy. Add eggs and whisk until the mixture looks smoother and slightly lighter.

4. Build the flavor. Whisk in vanilla, milk, yogurt or sour cream, and lemon zest if using. You want a pourable batter, not a cement mixer situation.

5. Combine without overdoing it. Add the dry mix to the wet mix and stir just until you no longer see dry flour. Stop. Put the spoon down. Overmixing makes cake dense, and nobody asked for that.

6. Pan it like a pro. Pour batter into the prepared pan and smooth the top. Tap the pan gently to pop big air bubbles.

7. Air fry bake. Bake at 320°F for 14 to 18 minutes, checking at 14. The top should look set and spring back when you press it lightly. A toothpick should come out clean or with a few moist crumbs.

8. Cool completely. Let the cake cool in the pan for 10 minutes, then lift out and cool fully on a rack. If you assemble while warm, the whipped cream will melt and you’ll pretend you meant to make “berry soup cake.”

9. Macerate the berries. Toss berries with sugar and lemon juice in a bowl. Let them sit for 15 to 30 minutes until juicy. Taste and adjust sweetness.

10. Whip the cream. Beat cold heavy cream with powdered sugar and vanilla until soft peaks, then go just a bit further to medium peaks. Add a tiny pinch of salt if you want it to taste like a bakery.

11. Assemble sheet-pan style. Place the cooled cake on a platter. Spoon half the whipped cream over the top, then pile on berries and their juices. Add the remaining whipped cream in swoops, then finish with extra berries.

12. Slice and flex. Cut into squares and serve immediately. Watch people “casually” go back for seconds like you didn’t notice.

Storage Instructions

For best texture, store the components separately. Wrap the cake tightly and keep it at room temperature for up to 2 days. If your kitchen runs warm, refrigerate it and let it come back toward room temp before serving.

Store macerated berries in a covered container in the fridge for up to 2 days. The longer they sit, the softer they get, which is great for spooning but less great for “perfect” topping aesthetics.

Store whipped cream covered in the fridge for up to 24 hours for peak fluff. You can re-whisk briefly if it slackens, but don’t punish it into butter. Once assembled, try to eat within a few hours because the cake will soak up berry juice like it’s getting paid.

Nutritional Perks

This dessert isn’t pretending to be a kale smoothie, but it does bring some wins. Berries add fiber, vitamin C, and antioxidants, which feels like the universe tossing you a small high five. Using fresh fruit also means you can rely less on heavy frosting and more on natural sweetness.

If you use Greek yogurt in the batter, you add a bit of protein and tang that balances the sugar. You can also control the sweetness by adjusting the sugar in the berries and whipped cream. IMO, that’s the secret to a dessert that tastes bright instead of cloying.

• Berries: Fiber and micronutrients with big flavor payoff.
• Portion control: Sheet-pan slices make serving easy and consistent.
• Lower frosting load: Whipped cream feels lighter than buttercream.

Pitfalls to Watch Out For

Air fryers vary like people’s opinions on pineapple pizza. Your timing might land a little earlier or later, so watch the cake closely the first time. Also, pick a pan that fits with room for air circulation, or the bake can turn uneven.

• Overmixing the batter: Leads to a tight, chewy crumb instead of tender cake.
• Too high a temperature: Browns the top fast while the center stays underbaked.
• Assembling too early: Warm cake melts cream and creates sogginess.
• Oversweetening berries: Start small with sugar, then taste after they juice.
• Whipping cream too far: Grainy cream happens right before butter, so stop at medium peaks.

Different Ways to Make This

This recipe loves a remix. Keep the base cake, then change the flavor story with different fruit, citrus, and toppings. You can go classic, tropical, or even a little fancy, depending on your mood and your grocery store’s vibe.

• Strawberry-only classic: Use all strawberries and add extra lemon zest for that iconic shortcake pop.
• Blueberry lemon: Swap lemon juice for extra zest and add a spoon of blueberry jam to the berries.
• Raspberry almond: Add 1/4 teaspoon almond extract to the cake and top with raspberries.
• Peaches and cream: Use sliced ripe peaches with a little honey and a pinch of cinnamon.
• Chocolate twist: Add 2 tablespoons cocoa powder to the flour mix and top with strawberries.
• “Healthier-ish” vibe: Reduce sugar in the batter by 2 tablespoons and let the fruit carry the sweetness.

If you want extra structure for cleaner slices, chill the cake for 20 minutes before topping. It sounds silly, but it works. Then assemble and serve right away so the whipped cream stays fluffy.

FAQ

What size air fryer do I need for a sheet-pan style cake?

A 5 to 7 quart air fryer usually fits a small sheet pan or 8-inch square-style pan. Measure your basket first, then choose a pan that leaves a little space around the edges for airflow.

Can I use a boxed cake mix for this?

Yes. Prepare it according to the package, then bake in an air fryer-safe pan at 320°F and start checking at 12 minutes. The goal stays the same: set top, springy center, clean toothpick.

Do I have to preheat the air fryer?

Preheating helps the cake rise more evenly and prevents a dense middle. If you skip it, expect the bake time to run a bit longer and keep a close eye on doneness.

Can I use frozen berries?

Yes, but thaw and drain them first, then macerate with less sugar. Frozen berries release more liquid, so use the juices intentionally and don’t drown the cake unless you love a super-soaked texture.

How do I keep whipped cream stable for longer?

Add 1 to 2 tablespoons of instant pudding mix or 1 teaspoon of cornstarch whisked into the powdered sugar before whipping. It helps it hold peaks longer, especially if you’re serving outside or assembling a bit ahead.

Why is my cake browning too fast on top?

Your air fryer runs hot or your pan sits too close to the heating element. Drop the temperature to 300°F, and if needed, loosely tent the top with foil after the first 8 to 10 minutes.

Can I make this dairy-free?

You can. Use a plant-based milk, dairy-free yogurt, and coconut cream whipped with powdered sugar. The flavor shifts slightly, but the berry shortcake vibe still shows up strong.

In Conclusion

This air fryer berry shortcake cake hits the sweet spot between effortless and impressive. You get tender vanilla cake, juicy fruit, and whipped cream in every bite, with none of the layer-cake stress. Bake the cake, let the berries get jammy, whip the cream, and assemble when you’re ready to serve.

Make it for birthdays, cookouts, “I forgot I said I’d bring dessert” emergencies, or just because you want something cute on a plate. It’s simple, bold, and honestly a little unfair how good it tastes for how little work it takes. And yes, people will ask for the recipe.