Since I’ve had such good luck baking scones and biscuits in my dutch oven I thought I’d give this classic shortcake recipe from the back of the Bisquick box a try. In my 10 inch dutch oven, they baked for 15 minutes with 10 coals in a ring around the bottom and 22 briquettes on the lid, basically when you can smell them baking they’re probably done. Adding seedless raspberry preserves makes the strawberries glisten and thickens the juices. Double the recipe and bake them in your 12 inch oven if you’re feeding a crowd. An All-American classic and a recipe I grew up with, for an airy center and a perfectly crispy crust, try baking these shortcakes outside in your camp oven.
Classic Strawberry Shortcakes
1 quart (4 cups) strawberries, sliced
1/4 cup sugar
2 Tblsp seedless raspberry preserves (optional)
2 1/3 cups Original Bisquick mix
1/2 cup milk
3 Tblsp sugar
3 Tblsp butter, melted
Whipped cream or frozen whipped topping
In large bowl, mix strawberries, 1/4 cup sugar and raspberry preserves; set aside.
Lightly oil or spray dutch oven.
In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and butter until soft dough forms.
Drop dough by 6 spoonfuls into prepared oven.
Bake at 425 degrees for 12-15 minutes or until golden brown.
Allow to cool in dutch oven for 10 minutes.
Split warm shortcakes; fill and top with strawberries and whipped cream.
|Spoon shortbread dough into well oiled oven
Bake at 425 degrees for 12-15 minutes
An All-American classic