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Caramel Strawberry Shortcake

Caramel Strawberry Shortcake
Prep Time
15 min
Cook Time
40 min
Yields
8 servings

Whether on a camping trip or at a backyard barbecue, this easy and delicious strawberry shortcake will have everyone coming back for more.

Click here to watch how to make this recipe.

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ingredients

2
cups (475 mL) all-purpose flour
¾
cups (175 mL) granulated sugar
2
tsp (10 mL) baking powder
½
tsp (2.5 mL) salt
1
cup (235 mL) milk
½
cup (120 mL) vegetable oil
2
eggs
1
Tbsp (5 mL) vanilla extract
1
cup (235 mL) chopped mini marshmallows
16
Célébration Caramel Truffle Butter Cookies, chopped and divided
2
cups (475 mL) sliced strawberries
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directions

Notes

Tip: Shortcake can be baked in centre of a 350ºF oven, 40 min. Camping? For easy travelling and cleanup, whisk then store dry ingredients and prepared shortcake toppings in resealable bags.

Step 1

Whisk flour with sugar, baking powder and salt in a small bowl.

Step 2

Whisk milk with oil, eggs and vanilla in large bowl.

Step 3

Whisk in flour mixture until combined.

Step 4

Stir in 10 chopped caramel butter cookies.

Step 5

Scrape mixture into a well-oiled 10-inch cast iron skillet, smoothing top.

Step 6

Set pan over a grill on medium, lid closed, or on a campfire grill, covered, until a tester inserted into centre of cake comes out clean, 30 to 40 minutes.

Step 7

Immediately sprinkle with marshmallows.

Step 8

Let stand to cool slightly, then top with remaining 6 chopped cookies and strawberries.

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