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Campfire Strawberry Shortcake

Picture this: You’re camping, you’ve hiked, pitched your tent, and had dinner, and now it’s time for dessert, only you’re not in the mood for s’mores. We recommend campfire strawberry shortcake—all you need is Bisquick mix, a couple of pie tins, and some strawberries and whipped cream to pile on top. Game plan: If you’re homebound, bake the shortcake in a 425°F oven until done, about 10 to 12 minutes. You can also try Crème Fraîche Whipped Cream instead of standard whip.

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Chef’s Secret: How to whip cream for heavenly delights

The recipe can be found in this article

Chef’s Secret: How to whip cream for heavenly delights

Ingredients

number of servings
1
  • 213 Cup original bisquick mix Added to
  • 12 Cup milk Added to
  • 3 tablespoon crystal sugar Added to
  • 3 tablespoon unsalted butter melted plus more for coating the tins Added to
  • 1 Cup sliced strawberries Added to
  • whipped cream Added to
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Directions

35 min.
1. Step

Smear the pie tins with butter and set them aside. Stir together the Bisquick, milk, sugar, and melted butter until well combined. Spoon the batter evenly into the buttered tins.

2. Step

Cover the pie tins tightly with foil and place them directly onto glowing coals, avoiding any intense flames.

3. Step

Cook until the shortcake has risen and is golden around the edges, about 25 minutes, moving the tins a few times for even baking. Remove the foil and cover the shortcakes with fresh strawberries and cream.

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