Almond Oat Strawberry Shortcakes Recipes

Steps:

• Whisk 1 cup flour, 1 1/2 cups almond meal, 1 tablespoon baking powder and 1/2 teaspoon salt in a bowl. In a separate bowl, whisk 2/3 cup milk, 1 egg and 1/3 cup vegetable oil, then stir in the flour mixture. Drop scoops of the dough on a parchment paper-lined baking sheet, sprinkle with sugar and bake at 475 degrees F until golden, 10 to 12 minutes. Split the shortcakes and fill with whipped cream and blackberries.

Steps:

• 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.