The Wife of a Dairyman ~ Churned in Cali: 'BOTW': Almond-Oat Strawberry Shortcakes

April 6, 2012

'BOTW': Almond-Oat Strawberry Shortcakes

Happy Easter weekend to you all! If you're having out-of-town guests at your place, I have a great breakfast {or dessert} treat that is sure to win everyone over. My 'Best of the Web' recipe for this week is this fabulous Almond-Oat Strawberry Shortcake recipe by Bon Appetit. Enjoy!

Photo & recipe courtesy Bon Appetit

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 (3/4 stick) chilled unsalted 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. 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. DO AHEAD: Biscuits can be made 8 hours ahead. Store cooled biscuits airtight at room temperature.
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.