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Side view of a stacked strawberry shortcake served on a camp plate with layers of cake, whipped cream, and fresh and canned strawberries.

Easy Strawberry Shortcake Recipe

Dan Hodgson
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Strawberry shortcake can easily be cooked outdoors with a basic cake recipe and the use of a variety of strawberry options.
Preparation 15 minutes
Cook 25 minutes
Ready in 40 minutes
Servings 8 Servings
CourseDessert
InfluenceNorth American
DifficultySeasoned
MethodBake
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Ingredients

Shortcake

  • 1/4 cup white sugar
  • 2/3 cup salted butter
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose plain flour
  • 2 teaspoons baking powder
  • 1/2 cup milk

To Serve

  • 2 cups whipped cream
  • 2 cups stewed strawberries or canned strawberries
  • 2 cups fresh strawberries

Equipment

  • 1 9 inch (23cm) square cake pan

Directions

Shortcake

  • Preheat the camp oven to 350 degrees F (180 degrees C). Grease the cake pan.
  • In a bowl cream together the sugar and butter. Add the egg and vanilla then beat well.
  • Combine the flour and baking powder together in a small bowl. Alternatively add the flour mixture and the milk to the butter mixture, combining well after each addition.
  • Add the shortbread mixture to the greased cake pan and flatten with a knife or spatula.
  • Place in the preheated camp oven and bake for 20 minutes or until cooked. Remove from the pan and cool on a wire rack.

To Serve

  • Cut the cooled shortbread into 8 servings, then halve each piece.
  • On the base of each serving add some whipped cream. Top with the canned strawberries. Top with the second half of the shortbread then add a second dollop of whipped cream. Finish with fresh strawberries.