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Ingredients (6)

  • 2 1/3 cups Original Bisquick mix
  • 1/2 cup milk
  • 3 tablespoons granulated sugar
  • 3 tablespoons unsalted butter, melted, plus more for coating the tins
  • 1 cup sliced strawberries
  • Whipped cream
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Nutritional Information
  • Calories193
  • Fat5.4g
  • Saturated fat3.11g
  • Trans fat0.17g
  • Carbs31.9g
  • Fiber0.42g
  • Sugar6.5g
  • Protein5.14g
  • Cholesterol12.97mg
  • Sodium504.05mg
  • Nutritional Analysis per serving (8 servings) Powered by

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.

This dessert was featured as part of our Step Up the S’more: 7 Ideas for Campfire Treats.


  1. 1Smear 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.
  2. 2Cover the pie tins tightly with foil and place them directly onto glowing coals, avoiding any intense flames.
  3. 3Cook 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.

Photo by Chris Rochelle

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