Almond-Oat Strawberry Shortcakes

By ezunich

Ingredients

• 1 cup flour
• 1/2 cup old-fashioned oats
• 1/3 cup slivered almonds
• 1/3 cup plus 2 tbs sugar, divided
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 6 tbs (3/4 stick) child unsalted butter, cut into cubes
• 1 cup chilled heavy cream, divided, plus more for brushing
• 1 1/2 tsp vanilla extract, divided
• 4 cups fresh strawberries, hulled, sliced
• 1 tbs Grand Marnier or other orange liqueur

Details

Servings 6

Preparation

Step 1

Preheat oven to 375°. Line a baking sheet with parchment paper. Pulse flour, oats, almonds, 1/3 cup sugar, baking powder and salt in food processor until finely ground. Add butter; pulse until only pea-sized pieces remain. Add 1/2 cup cream and 1 tsp vanilla; pulse until large moist clumps form. Transfer to a work surface.

Knead until dough comes together, about 4 turns. Pat into a 4 x 6 rectangle. Halve lengthwise, then crosswise into thirds. Arrange on prepared baking sheet. Brush with cream; sprinkle with 1/2 tbs sugar.

Bake, rotating sheet halfway through cooking, until golden brown around edges and a tester inserted into center comes out clean, about 20 minutes. Set biscuits on a wire rack; let cool.

Meanwhile, combine strawberries, 1 tbs sugar and Grand Marnier, if using, in a large bowl. Toss to coat. Let strawberries, sit, tossing often, until juices release. Whisk 1/2 cup cream, 1/2 tbs sugar and 1/2 tsp vanilla in a small bowl until peaks form.

Cut warm or room temperature biscuits in half; place bottom halves on plates. Divide whipped cream and strawberries over. Top with remaining biscuits halves.