Prep the strawberries. In a bowl, toss sliced strawberries with 1/4 cup granulated sugar and 1/2 teaspoon vanilla. Let sit 20–30 minutes to macerate. They’ll get glossy and juicy, which makes the “sauce.”

Preheat the air fryer. Set it to 350°F (175°C) for 3–5 minutes. A preheated basket helps the biscuits set and brown nicely.

Mix the dry ingredients. In a large bowl, whisk flour, baking powder, 2 tablespoons granulated sugar, and salt until evenly combined.

Cut in the butter. Add cold butter cubes and use a pastry cutter or your fingers to work it into the flour until it looks like coarse crumbs with some pea-sized bits. Keep the butter cold to get flaky layers.

Add the buttermilk. Pour in 3/4 cup buttermilk and stir gently with a fork just until the dough comes together. If it’s too dry, add another tablespoon or two. The dough should be soft but not sticky.

Shape the biscuits. Turn the dough onto a lightly floured surface. Pat into a 3/4-inch-thick rectangle. Fold it in half like a book, then pat again. Repeat once more for extra flakiness. Cut into 6 rounds or squares using a cutter or knife. Don’t twist the cutter—press straight down.

Prepare the basket. Lightly spray the air fryer basket or line it with air fryer–safe parchment. Arrange biscuits with space between them, working in batches if needed.

Top and air fry. Brush biscuit tops with a little buttermilk or cream and sprinkle with turbinado sugar (optional). Air fry at 350°F (175°C) for 8–10 minutes, until the tops are golden and the centers are set. Rotate the basket once if your fryer has hot spots.

Whip the cream. While biscuits cook, beat cold heavy cream with powdered sugar and the remaining vanilla until soft peaks form. Don’t over-whip—soft and billowy is best.

Assemble. Let biscuits cool 5 minutes. Split them with a serrated knife. Spoon on strawberries with their juices, add a generous dollop of whipped cream, and cap with the top biscuit. Serve immediately.