Almond-Oat Strawberry Shortcakes

I love cooking but I love it even more when Lyn and I are both cooking together doesn’t matter the same dish or different, cooking in the kitchen with my honey is one of my favorite things to do.

Lyn and I are big on good quality meats and organic fruits and vegetables, usually it pays off with taste but the other day we got some organic strawberries that just were not that sweet. Not sure if it was a bad batch or just the end of the season but there we were with a huge pile of strawberries. Normally we grab a bowl full and munch on for a satisfying desert or snack, Lyn makes smoothies too much air in that for my liking you know what air in the belly gives you. Anyway what to do?

We divided in half and I was given the task of maceration, as Lyn called it. She had bought a new fancy dancy potato masher Fancy Dancy Potato Masher(I can hear Laurel in my mind oooohhhhhh, she just loves cooking stuff) but it was not working on the strawberries. I grabbed the old faithful and squashed, as I call it, away. Meanwhile Lyn went to work on the shortcakes. Soon the smell filled the house and the tummies were grumbling.

Influenced by Bon Appétit


  • 1 cup all-purpose flour
    • Substitute with gluten-free flour and it’s a gluten-free desert, just a little more crumbly!
  • 1/2 cup old-fashioned oats
  • 1/3 cup slivered almonds
  • 1/3 cup plus 2 tablespoons maple sugar, divided.
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2″ cubes
  • 1 cup chilled butter milk, 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)



Preheat oven to 375°F. Line a baking sheet with parchment paper. Pulse flour, oats, almonds, 1/3 cup maple 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 butter milk 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 4×6″ rectangle. Halve lengthwise, then crosswise into thirds. Round each biscuit if you want and arrange on prepared baking sheet. Brush with butter milk; sprinkle with 1/2 tablespoon maple 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 (my job), 1 tablespoon maple sugar, and Grand Marnier, if using, in a large bowl. Toss to coat. Let strawberries sit, tossing often, until juices release.

Whipped Cream

Whisk 1/2 cup Cool Whip or Cool Whip lite, 1/2 tablespoon maple sugar, and 1/2 teaspoon vanilla in a small bowl until peaks form.

Place shortcake on plates. Divide Cool Whip mixture and strawberries over. You could probably cut the shortcake in half, build as above and then top with top of shortcake and a dollop of strawberry and cream.


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