Campfire strawberry shortcake dessert recipe in a cast iron skillet. How to make the perfect strawberry shortcake plus tips and tricks.
Campfire desserts don’t need to be limited to s’mores 3 different ways. With the perfect campfire in front of you it would seem such as waste not to try some new things.
This campfire strawberry shortcake dessert is so simple and delicious and easier to make than one might think. With fresh strawberries, whipped topping and the perfect biscuit to be cooked right over the fire.
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Now I know what you’re thinking. How can we make delicious biscuits for strawberry shortcake without:
- A-bringing a ton of ingredients.
- B- burning the bottom of the biscuits while the insides are still raw.
Don’t worry, we’ll talk about all the tips and tricks to making this campfire dessert come together.
CAMPFIRE STRAWBERRY SHORTCAKE DESSERT
- 3-4 cups Fresh strawberries
- 2 ⅓ cups Bisquick
- If you’re looking for biscuits from scratch, we have a recipe below
- ⅔ cup milk
- 4 TBS sugar (1 TBS set aside)
- 3 TBS butter
- Lemon juice (optional)
- Whipped topping
- 3 in 1 Cast iron skillet with lid
- 1 9×9 Tin foil baking pan
- Heat resistant gloves
- 4 flat rocks
- Mixing bowls
I know that some of you might be wondering why we’re using Bisquick, but since we’re camping it’s nice to keep the packing list simple. And Bisquick is the best way to do that. Now, for those interested in a completely homemade biscuit, you can try my favorite homemade recipe below.
However you choose to try this recipe, the outcome is still so fresh and delicious.
START THE CAMPFIRE
For this recipe we’ll be cooking the biscuits over the campfire that has a grate.
Start the campfire.
Make the biscuit dough.
We’ll be using Bisquick to make our strawberry shortcake biscuits. In a medium side bowl add 2 ⅓ cups Original Bisquick Baking Mix, ⅔ cup milk, 3 TBS melted butter and 3 TBS sugar. Mix until combined.
*Note- If you don’t have measuring cups on hand, in a pinch you can use a 16 oz. solo cup. Just fill it to the top and then add a bit extra to make 2 ⅓ cups.
COOK THE BISCUITS
Have the kids find four small flat rocks and place them at the bottom of the cast iron skillet. Using rocks at the bottom will lift up the tin foil pan to help prevent the bottom of the biscuits from burning and allow for better airflow in the “oven”.
Next drop your dough by large spoon fulls into a 9×9 tin foil baking pan. You should be able to get approximately 6 biscuits depending on how large you make them.
(optional) Sprinkle a pinch of sugar over each biscuit.
Put the lid on top of the skillet and place the skillet on top of the campfire grate.
The biscuit cook time will vary based on how hot your fire is. Leave covered the first 10 minutes. Using heat safe gloves lift the lid and check the doneness.
If more time is needed, place lid back on and continue to cook an additional few minutes.
*Note- As the biscuits cook, moisture is eliminated. So if you listen carefully you’ll hear little bubbles. Once the bubbles become less frequent, the biscuits should be soft and cooked through with a golden top.
Biscuits after 10 minutes. We put the lid on and allowed them to cook for an additional 5 minutes.
PREP THE STRAWBERRIES
As the biscuits cook, prep the strawberries.
Slice 3-4 cups of fresh strawberries and place in a mixing bowl. Add 2-3 tsp. sugar and 1 tsp. lemon juice. Fold in.
Sometimes we buy our strawberries at a local farm and when we do, we skip the added sugar.
Remove cooked biscuits from skillet using heat safe gloves.
Top each biscuit with strawberry mixture and serve with a generous helping of whipped topping.
Biscuits from scratch
If you’d rather make your biscuits from scratch, here is our favorite homemade strawberry shortcake biscuit recipe.
- 1 ¼ cup flour
- 1 tsp. baking powder
- ¼ cup sugar
- ¼ cup cold butter
- ½ tsp. salt
- 1 egg
- ⅓ cup milk
*Note- Makes approximately 6 biscuits.
In a large mixing bowl add 1 ¼ cup flour, 1 tsp. baking powder, ¼ cup sugar and ½ tsp. salt. Combine.
Cut in ¼ cup cold butter. You can do this by using a fork to cut in the butter. Once done it should resemble course crumbs.
Add ⅓ cup milk and 1 egg. Mix until combined.
If making this ahead of time and bringing with you while camping, place in a gallon ziplock bag and store in the refrigerator.
Take out of refrigerator 30 minutes prior to making your campfire strawberry shortcake dessert.
This campfire strawberry shortcake has easily become one of our favorite camping desserts. And since we already love sitting around the fire, it’s just as simple to make. I hope you like this recipe just as much as our family does.
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Campfire Strawberry Shortcake
- Deep dish cast iron skillet with lid
- 9×9 tin foil baking pan
- heat resistant gloves
- 2 ⅓ cup Bisquick Baking Mix
- ⅔ cup milk
- 3 TBS sugar
- 3 TBS butter
- 4 cups strawberries
- 1 TBS sugar
- 1 tsp lemon juice
- 1 cup whipped cream
- Start the campfire.
- In a medium side bowl add 2 ⅓ cups Original Bisquick Baking Mix, ⅔ cup milk, 3 TBS melted butter and 3 TBS sugar. Mix until combined.
- Set aside
- Find four flat rocks and place at bottom of cast iron skillet.
- Drop your dough by large spoon fulls into a 9×9 tin foil baking pan.
- Sprinkle a pinch of sugar over each biscuit. (optional)
- Place tin foil pan into skillet. Add lid
- Using heat safe gloves, cook 10 minutes over campfire and then check for doneness. Allow for additional time as needed until fully cooked.
- Biscuits should be soft on the inside and a light golden on top.
- Remove cooked biscuits from skillet using heat safe gloves.
- As biscuits cook, prep the strawberries.
- Slice 3-4 cups of fresh strawberries and place in a mixing bowl. Add 2-3 tsp. sugar and 1 tsp. lemon juice. Fold in.
- Top each biscuit with strawberry mixture and serve with a generous helping of whipped topping.
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