Strawberry "Shortcake on a Stick" Recipe
By
Kate Ramos
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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.
INGREDIENTS
- 1 pound strawberries (about 3 cups)
- 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 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:
- Melt butter in a heavy skillet or pot over the fire. Remove from heat and allow to cool.
- Briefly mix CHOW All-Purpose Baking Mix with heavy cream and melted butter in a bowl until dry ingredients have been slightly moistened.
- Press 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.)
- 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.
We used to make these with Bisquik when I was a kid. We called them "Dough Boys." We put raspberry jam in the hole which can be easily done by placing the jam in a ziploc bag and snipping off one corner. It acts like a pastry bag and prevents a sticky mess. We would also make "Apple Turnovers" by placing canned apple filling on toast!
I made these at home in my oven because we couldn't build a fire at the outdoor party (burn ban!) - I formed the dough into balls and made a depression in the middle, and baked them at 375 for about 23 minutes (checking every 5 after 10). I went ahead and whipped the cream using 1/4 c sugar and vanilla in a chilled bowl with a chilled whip. It turned out great - the biscuit was fluffy on the inside and slightly crunchy on the outside. I personally would have liked it a little sweeter, but it was excellent the way it was.
We call these biscuits on a stick, you can wrap the end of the stick with foil for easier removal. I don't care for doughy biscuits, so I make sure to keep mine over low coals until thoroughly browned.
I'm thinking the dough could be patted out flat, brushed with oil and grilled and made even more wonderful.
Does any body have any idea if this could be made with with a gluten free flour? Thank you from a new celiac baker
This is a great treat and works very well, the added "goo" in the center just remindes you that you are out of your kitchen. We also took along a Ice Cream Ball and the children played with the freeze ball while the adults made the strawberry delight.... loads of fun!!!
Tried this while camping last week, it was incredible!!!! Served it with the strawberry-rhubarb compote, my frieds loved it! Many thanks!!!!!
We used to do these with Pillsbury biscuits. The only problem was that there was always a bit of gooey dough near the stick. Any suggestion to prevent gooey dough?
thanks
This is a great campfire recipe. It's also terrific to fill the hole left by the stick with butter and jelly (or your strawberries). The warm dough melts the butter....yum!---memories of my days as a girl scout!