This is a fireside-ready version of classic shortcakes, perfect for camping. 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.
This recipe was featured as part of our Wilderness Preparedness menu.
- 1Rinse strawberries and hull them by removing the green stem. Quarter berries and combine with sugar in a bowl; toss to coat and set aside to macerate, at least 20 minutes. The strawberries can be prepared up to 48 hours in advance and stored refrigerated in an airtight container.
At the campsite:
- 1Melt butter in a heavy skillet or pot over the fire. Remove from heat and allow to cool.
- 2Briefly mix CHOW All-Purpose Baking Mix with heavy cream and melted butter in a bowl until dry ingredients have been slightly moistened.
- 3Press a handful of shortcake dough into a sausage-like shape around a cleaned stick or a 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.)
- 4To 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.