Almond-oat Strawberry Shortcakes

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 cup all-purpose flour
• 1/2 cup old fashioned oats
• 1/3 cup slivered almonds
• 1/3 cup plus 2 tablespoons sugar, divided
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 6 tablespoons chilled butter, cut into 1/2-inch cubes
• 1 cup chilled heavy cream, divided (plus more for brushing)
• 1 1/2 teaspoons vanilla extract, divided
• 4 cups fresh strawberries, hulled, sliced
• 1 tablespoon grand marnier (or other orange liqueur optional)

Recipe

• 1 preheat oven to 375°.
• 2 line a baking sheet with parchment paper or just use sipat.
• 3 pulse flour, oats, almonds, 1/3 cup sugar, baking powder, and salt in a food processor until finely ground.
• 4 add butter; pulse until only pea-size pieces remain.
• 5 add 1/2 cup cream and 1 teaspoons vanilla; pulse until large moist clumps form.
• 6 transfer to a work surface.
• 7 knead until dough comes together, about 4 turns.
• 8 pat into a 4x6" rectangle. halve lengthwise, then crosswise into thirds.
• 9 arrange on prepared baking sheet. brush with cream; sprinkle with 1/2 tablespoons sugar.
• 10 bake, rotating sheet halfway through cooking, until golden brown around edges and a tester inserted into center comes out clean, about 20 minutes.
• 11 set biscuits on a wire rack; let cool.
• 12 meanwhile, combine strawberries, 1 tablespoons 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 tablespoons sugar, and 1/2 teaspoons vanilla in a small bowl until peaks form.
• 13 cut warm or room-temperature biscuits in half; place bottom halves on plates. divide whipped cream and strawberries over. top with remaining biscuit halves.