:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/u1_8WQFcqzm6sda-Ey75/8bca4f26407d0fd6fdb85e4d56f726.jpg "Campfire Strawberry Shortcake")
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.
Ingredients
- 21⁄3 Cup original bisquick mix
- 1⁄2 Cup milk
- 3 tablespoon crystal sugar
- 3 tablespoon unsalted butter melted plus more for coating the tins
- 1 Cup sliced strawberries
- whipped cream
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Directions
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.
Cover the pie tins tightly with foil and place them directly onto glowing coals, avoiding any intense flames.
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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