Air-Fried Strawberry Scone Shortcake

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the chilled butter cubes to the dry ingredients.
Using your fingers, work the butter into the flour mixture until pea-size pieces form.
Pour ⅔ cup of the chilled cream over the flour-butter mixture.
Using a rubber spatula, gently mix until just combined.
Transfer the dough to a work surface and shape it into a 7-inch-wide disk.
Brush the top with water and sprinkle with turbinado sugar.
Using a large metal spatula, carefully transfer the dough to the air fryer basket.
Cook at 350°F (175°C) until golden brown and fluffy, about 20 minutes.
Let the scone cool in the air fryer basket for 5 minutes, then transfer it to a wire rack to cool completely.
While the scone is cooling, prepare the whipped cream.
In a bowl, beat the remaining ⅔ cup of chilled cream, powdered sugar, and vanilla extract until stiff peaks form.
Split the cooled scone horizontally, like a hamburger bun.
Spread the quartered strawberries over the bottom half of the scone.
Top the strawberries with the whipped cream, then cover with the top half of the scone.
Dust the assembled shortcake with powdered sugar and cut into wedges to serve.