Almond-Oat Strawberry Shortcakes
A delightful twist on classic strawberry shortcake featuring homemade biscuits made with oats and almonds, topped with fresh strawberries and whipped cream. The biscuits have a nutty, rustic texture that perfectly complements the sweet berries.
Ingredients
- •1 cup all-purpose flour
- •½ cup old-fashioned oats
- •⅓ cup slivered almonds
- •⅓ cup sugar
- •2 teaspoons baking powder
- •½ teaspoon kosher salt
- •6 tablespoons unsalted butter
- •1 cup heavy cream
- •1½ teaspoons vanilla extract
- •4 cups fresh strawberries
- •1 tablespoon Grand Marnier
Cooking Instructions
- 1.
Preheat oven to 375°F. Line a baking sheet with parchment paper. 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 teaspoon vanilla; pulse until large moist clumps form. Transfer to a work surface.
10 min
- 2.
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 tablespoon sugar.
5 min
- 3.
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. DO AHEAD: Biscuits can be made 8 hours ahead. Store cooled biscuits airtight at room temperature.
20 min
- 4.
Meanwhile, combine strawberries, 1 tablespoon 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 tablespoon sugar, and 1/2 teaspoon vanilla in a small bowl until peaks form.
15 min
- 5.
Cut warm or room-temperature biscuits in half; place bottom halves on plates. Divide whipped cream and strawberries over. Top with remaining biscuit halves.
5 min
