Almond-Oat Strawberry Shortcakes Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cans - all-purpose flour
  • 1/2 cups - old-fashioned oats
  • 1/3 cups - slivered almonds
  • 1/3 cups - + 2 Tbsp sugar
  • 2 teaspoons - baking powder
  • 1/2 teaspoons - kosher salt
  • 6 tablespoons - (3/4 stick) chilled, unsalted butter
  • 1 cups - chilled heavy cream
  • 1 1/2 teaspoons - vanilla extract
  • 4 cups - fresh strawberries
  • 1 tablespoons - Grand Marnier or other orange liqueur
  • Directions:

    Preheat oven to 375•. 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 tsp. 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 Tbsp. 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 Tbsp 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 Tbsp sugar, and 1/2 tsp 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.

    Brief Description

    Mix finely ground oats and almonds into the biscuit dough for extra texture, flavor, and nutritional value.

    Main Ingredient:

    Biscuit & strawberries

    Category:  Desserts

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 1 hour(s)


    DO AHEAD: Biscuits can be made 8 hours ahead. Store cooled biscuits airtight at room temperature.
    Calories: 440; fat: 29 g; 4 g


    Bon Appetit April 2012

    Posted By:


    Posted On:

    April 6, 2012

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