Almond-Oat Strawberry Shortcakes
Almond-Oat Strawberry Shortcakes is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 375°F.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
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.
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.
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.
Cut warm or room-temperature biscuits in half; place bottom halves on plates.
Divide whipped cream and strawberries over.
Top with remaining biscuit halves.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.