Campfire Strawberry Shortcake

Last week was Spring Break! so we took off to Florida, of course. And North Carolina. A regular southeastern tour. We never got near a beach, though. Poor Wes had a lot of family members to meet. And babies. He did very well, and has been accepted by all twenty-three significant people that he met while he was out there. He also saw his first gator (and then his two hundredth) and got to experience some real down home Southern cookin.

I’m only invited to visit my grandfather if I promise to make him pound cake while I’m there. The funny thing is that the pound cake recipe is my grandmother’s. Even though I’m not a cake-eater or much of a baker, I apparently have the secret touch. This time, he threatened to cancel my flight if I didn’t follow through. I made the cake on my last day in town, but my flight was missed anyway. I thought this meant I’d get a chance to eat some in the form of strawberry shortcake, but we found some seats open on the last flight of the day at the last minute, so my chance was missed. Though I don’t love cake, I was craving that strawberry shortcake.

Luckily, the day after we arrived home from the east coast, I had a work trip to Joshua Tree National Park (rough life). Strawberry shortcake (in the pie iron!) was on the menu.

I couldn’t find any whipped cream, so I used cream cheese and honey instead. And since I wasn’t about to make a second pound cake in one year, much less one week, I used biscuits in a can. The results were fabulous and easy- even with such short travel turnaround.

I’ll bet that if you happened to have a pound cake lying around, you could stick a few slices of that in your pie iron and make an incredible strawberry shortcake. If you do it, I wanna know about it.

Has anyone gone out and gotten a pie iron yet, after all these inspiring posts? What have you created with it?

Campfire Strawberry Shortcake

Yield

8 servings

Prep Time / Cook Time

5 minutes / 10 minutes

Activity Guide

Car Camping

Ingredients

• 1 can biscuit dough
• 1 cup strawberries
• 1/2 cup cream cheese, softened
• 1/2 cup honey

Tools

• Foil
• Pie iron
• Knife for spreading

Method

1. Line the Pie Iron with foil on both sides. If you don’t have a Pie Iron, you can create this by just making foil packets, and probably even make a whole batch in a dutch oven.
2. Cut the biscuit in half, and spread 1 tablespoon of cream cheese on one half. Drizzle 1 tablespoon of honey over the cream cheese. Cover one side of the biscuit with sliced strawberries.
3. Squeeze both sides of the biscuit together and press edges together, creating a strawberry-cream cheese-filled pocket. Place in pie iron
4. Place pie iron or foil packet in the embers of a campfire. Let cook for approximately 2 minutes, then flip. Check for doneness after 2 minutes on each side. Keep cooking for 2 minutes more if necessary. *Note: Your first shortcake will cook slower than the rest, unless you preheat the Pie Iron.