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.
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.