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Almond-Oat Strawberry Shortcakes

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“The ground oats and almond give the biscuits more texture, flavor and nutrition.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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