Strawberry Shortcake on a Stick Recipe

• 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

1. Rinse strawberries and hull them by removing the green stem.
2. Quarter berries and combine with sugar in a bowl; toss to coat and set aside to macerate, at least 20 minutes.
3. The strawberries can be prepared up to 48 hours in advance and stored refrigerated in an airtight container.
4. Melt butter in a heavy skillet or pot over the fire.
5. Remove from heat and allow to cool.
6. Briefly mix with heavy cream and melted butter in a bowl until dry ingredients have been slightly moistened.
7. 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.
8. Cook over an open flame, rotating often, until the outside is evenly golden brown and some parts are slightly charred, about 10 minutes.
9. (If you have too much dough on the stick, it will start to slip off as it cooks.)
10. To serve, remove shortcake from the stick and place in a serving dish.
11. Top with a spoonful of berries, some of the accumulated berry juice, and a generous drizzle of cream.

strawberries, granulated sugar, unsalted butter, baking mix, heavy cream

Taken from www.chowhound.com/recipes/strawberry-shortcake-on-a-stick-10941 (may not work)