Almond-Oat Strawberry Shortcakes

The ground oats and almond give the biscuits more texture, flavor and nutrition.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 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)

Directions

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.