Easy Strawberry Shortcake

Side view of a stacked strawberry shortcake served on a camp plate A serving of strawberry shortcake using stewed strawberries and fresh ones
Recipe Origin America
Rating
No Reviews
Servings 8
Preparation 15 min 00:15
Cook 25 min 00:25
Ready in 40 min 00:40
Difficulty Seasoned
Cooking Method Bake
Ingredients Berries Fruit
Equipment Camp Oven
Recipe Type Afternoon Tea Cake Dessert
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Side view of a stacked strawberry shortcake served on a camp plate A serving of strawberry shortcake using stewed strawberries and fresh ones

Easy Strawberry Shortcake

Strawberry Shortcake can easily be cooked outdoors with a basic cake recipe and the use of a variety of strawberry options.

The strawberries may be fresh, frozen, canned, or even stewed. The choice would be based on the type of your outdoor adventure and the best storage and transport option. Similar to a fair where a variety of strawberry options are served.

The cake is a simple version using butter as the shortening. Some people like to assemble while still warm or can be done when cooler, note that if left too long fresh baking like this tends to get hard fast making it not pleasant to eat.

Ingredients

Shortcake

2/3 cup salted butter

1 large egg, room temperature

1 teaspoon vanilla essence

1 1/2 cups all-purpose (plain) flour

2 teaspoon baking powder

1/2 cup milk

To Serve

2 cups whipped cream

2 cups stewed or canned strawberries

2 cups fresh strawberries

Equipment

9 inch (23cm) square cake pan

Recipe Directions

  1. Preheat the camp oven to 350 degrees F (180 degrees C). Grease the cake pan.

  2. In a bowl cream the sugar and butter, then add the egg and vanilla then beat well.

  3. Combine the flour and baking powder then add alternately add to the wet ingredients with the milk. Combining after each addition.

  4. Add the shortbread mixture to the greased cake pan and flatten with a knife or spatular.

  5. Bake in the preheated camp oven and bake for 20 minutes or until cooked. Remove from the pan and cool on a wire rack.

  6. Cut the cooled shortbread into 8 serves, then half each serve.

  7. On the base of each serve add some whipped cream then top with the canned strawberries. Top with the second half then add a second dollop of whipped cream and finally finished with fresh strawberries.

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Recipe Origin America
Rating
No Reviews
Servings 8
Preparation 15 min 00:15
Cook 25 min 00:25
Ready in 40 min 00:40
Difficulty Seasoned
Cooking Method Bake
Ingredients Berries Fruit
Equipment Camp Oven
Recipe Type Afternoon Tea Cake Dessert
Share: