Campfire Strawberry Shortcake Recipe

Campfire Strawberry Shortcake

A sweet treat by the campfire only requires a handful of ingredients that make it easy to prepare outdoors. Using an all-purpose baking mix cuts down on measuring individual ingredients while still achieving a tasty shortcake. For more strawberry shortcake inspiration, check out our strawberry shortcake inspired recipes.

Serves: 8Prep: 10 minutesCook: 25 minutesTotal: 35 minutesDifficulty: Easy

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Serves: 8

Ingredients

  • 2 1⁄3 cups all-purpose baking mix
  • 2⁄3 cup milk
  • 4 tbsp. sugar, divided
  • 3 tbsp. butter, melted, plus more for pans
  • 2 cups strawberries, sliced
  • 1 lemon, juiced
  • Whipped cream or whipped topping

Directions

  • Prepare campfire.
  • In a medium bowl, combine baking mix, milk, 3 tablespoons sugar and butter. Prepare an aluminum foil pie plate with butter. Spread batter into each the pie plate and cover tightly with aluminum foil.
  • Place in a cast iron skillet directly over hot coals, avoiding strong flames. Cook about 30-40 minutes, until risen and golden brown.
  • In a medium bowl, add strawberries, 1 tablespoon sugar and lemon juice. Allow to sit about 10-20 minutes.
  • Remove the aluminum foil and top with strawberry mixture and cream. Serve and refrigerate leftovers.
  • Tip: To make at home, preheat oven to 425F. Prepare according to directions and bake 15-20 minutes.

Serves: 8

Ingredients

  • 2 1⁄3 cups all-purpose baking mix
  • 2⁄3 cup milk
  • 4 tbsp. sugar, divided
  • 3 tbsp. butter, melted, plus more for pans
  • 2 cups strawberries, sliced
  • 1 lemon, juiced
  • Whipped cream or whipped topping

Directions

  • Prepare campfire.
  • In a medium bowl, combine baking mix, milk, 3 tablespoons sugar and butter. Prepare an aluminum foil pie plate with butter. Spread batter into each the pie plate and cover tightly with aluminum foil.
  • Place in a cast iron skillet directly over hot coals, avoiding strong flames. Cook about 30-40 minutes, until risen and golden brown.
  • In a medium bowl, add strawberries, 1 tablespoon sugar and lemon juice. Allow to sit about 10-20 minutes.
  • Remove the aluminum foil and top with strawberry mixture and cream. Serve and refrigerate leftovers.
  • Tip: To make at home, preheat oven to 425F. Prepare according to directions and bake 15-20 minutes.