Almond-Oat Strawberry Shortcakes

Name: Almond-Oat Strawberry Shortcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 serving(s)
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)

Submitted by Ambervim

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

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Ready In:: 40mins
Ingredients:: 11
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

Preheat oven to 375°.
Line a baking sheet with parchment paper or just use sipat.
Pulse flour, oats, almonds, 1/3 cup sugar, baking powder, and salt in a food processor until finely ground.
Add butter; pulse until only pea-size pieces remain.
Add 1/2 cup cream and 1 teaspoons vanilla; pulse until large moist clumps form.
Transfer to a work surface.
Knead until dough comes together, about 4 turns.
Pat into a 4x6" rectangle. Halve lengthwise, then crosswise into thirds.
Arrange on prepared baking sheet. Brush with cream; sprinkle with 1/2 tablespoons 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 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.
Cut warm or room-temperature biscuits in half; place bottom halves on plates. Divide whipped cream and strawberries over. Top with remaining biscuit halves.