Strawberry Shortcake on a Stick
 

Aletha


Sure, classic shortcakes are great, but they’re a little hard to whip up when you’re roughing it outdoors. Instead, shape the shortcake dough around a skewer (or cleaned-up wooden stick) and cook it over the open flame. No, it won’t cook evenly—some parts of the shortcake will get charred, while the center will remain doughy and slightly undercooked—but that’s the charm of it all.
Time/Servings
Total Time: About 25 mins

Active Time: About 15 mins

Makes: 4 servings

Ingredients
1 pound (about 3 cups) strawberries
1/4 cup granulated sugar
8 tablespoons unsalted butter (1 stick)
2 cups CHOW All-Purpose Baking Mix
1/2 cup heavy cream, plus extra for drizzling
Instructions
Before you leave home:
Rinse strawberries and hull them by removing the green stem. Quarter berries and combine with sugar in a bowl; toss to thoroughly combine. Transfer to an airtight plastic container and set aside to macerate until ready to use, at least 20 minutes or up to 48 hours.
At the campsite:
Melt butter in a heavy skillet or pot over the fire. Remove from heat and allow to cool.
Mix CHOW All-Purpose Baking Mix with heavy cream and melted butter in a bowl until dry ingredients have been slightly moistened, about 3 minutes.
Shape a handful of shortcake dough into a sausagelike shape around a cleaned stick or metal skewer with a handle until it stays attached on its own. Cook over an open flame, rotating often, until the outside is evenly golden brown and some parts are slightly charred, about 10 minutes. (If you have too much dough on the stick, it will start to slip off as it cooks.)

To serve, remove shortcake from the stick and place in a serving dish. Top with a spoonful of berries, some of the accumulated berry juice, and a generous drizzle of cream.