1Build a campfire and let the flames die down. There should be a coating of white ash on the coals.
2In a medium bowl, combine the baking mix, melted butter, and heavy cream. Stir until just mixed (don’t overwork the dough).
3With clean hands, roll the dough into walnut-size balls. Flatten a dough ball and insert it on the end of a stick. Form a corncob-shaped cake about ¼ inch thick. Hold the stick over the fire pit or charcoal grill until the cake is golden brown and cooked through, turning so it cooks evenly, about 10-15 minutes. Repeat with the remaining dough balls.
4To serve, crumble the shortcake into serving bowls and top with strawberries and whipped cream.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.