Hurry! Splendid strawberry season is almost over … grab some gorgeous, sweet red berries as we head into August (really, already?) and indulge in a new recipe. This recipe puts a spin on the traditional shortcake by adding oats and almonds for great texture and flavor. Combined with juicy strawberries and cream, you can’t go wrong! For all those teachers and students heading back to school, enjoy one last summer treat this weekend. Fire up the grill, or head out for a picnic, reflect on the beauty of summer (friends, family, growth) and get pumped for another great school year! End a satisfying meal with an American favorite … and a smile 🙂
*Biscuits can be made ahead. Store cooled biscuits in an airtight container at room temperature. Biscuits are very thin, so use care when cutting in half. Next time I make these, I may consider making smaller, thicker biscuits. Use your judgement when working with the dough. In any event, they taste delightful!
- 1 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/3 slivered almonds
- 1/3 cup plus 2 tbsp. sugar, divided
- 2 tsp. baking powder
- 1/2 tsp. kosher salt
- 6 tbsp. chilled unsalted butter, cut into cubes
- 1 cup chilled heavy cream, divided, plus more for brushing
- 1 and 1/2 tsp. vanilla extract, divided
- 4 cups fresh strawberries, hulled, sliced
Preheat oven to 375 degrees. 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 4×6″ rectangle. Halve lengthwise, then crosswise into thirds. Arrange on the prepared baking sheet. Brush with cream; sprinkle with 1/2 tbsp. sugar.
Bake, rotating the 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 to cool.
Meanwhile, combine strawberries with 1 tbsp. sugar in a large bowl and toss to coat. Let strawberries sit, stirring often, until juices release. Immediately prior to serving, whisk 1/2 cup cream, 1/2 tbsp. sugar, and 1/2 tsp. vanilla in a small bowl until peaks form.
Carefully cut biscuits in half; sandwich strawberries and whipped cream in between and serve.
Recipe source: Bon Appétit April 2012
Time: 1 hour