Air Fryer Shortbread Hearts With Chantily Cream & Raspberry Sauce

  • Preparation Time : 35 minutes
  • Cook Time : 12 minutes
  • Serves : 2
  • Difficulty level : Easy
  • Type : Dessert

Made by our head chef, Ben, using the Lakeland Adjustable Large Drawer Air Fryer 9L.


  • For the cream
  • 300ml chilled double cream 
  • 2 tbsp golden caster sugar 
  • ½ tsp vanilla extract 
  • For the shortbread
  • 150g plain flour plus extra for dusting
  • 100g butter chilled and cubed
  • 50g  caster sugar 
  • 1 tbsp caster sugar for sprinkling


  1. For the shortbread, preheat the air fryer to 160°C
  2. Put the flour, butter and sugar into a mixing bowl. Use your hands to combine the ingredients until the mixture looks like breadcrumbs, then squeeze until it comes together as a dough.
  3. Chill the dough in the fridge for 20 minutes. On a lightly floured surface, use a rolling pin to roll out the dough to ½ cm thick. Cut the dough into hearts and use the letters and numbers cake message stencil set to add a romantic message. Sprinkle with the remaining caster sugar.
  4. Bake in your air fryer for 12 minutes or until golden brown. Remove the shortbread from the oven and leave to cool on the tray for 10 minutes.
  5. For the cream, whip the cream, sugar and vanilla together in a bowl using a hand blender or electric whisk until the mixture forms soft peaks.
  6. Assemble using the Hawkeshead Raspberry Ripple sauce and add your cream.