Almond-Oat Strawberry Shortcake with Chantilly Cream
The ground almonds and oats add some texture (and nutrition value!) to your shortcake. This version uses 1% milk instead of heavy cream, so it is a little less heavy on the fat, too.
- 1.5 cup all-purpose flour
- 3/4 cup old-fashioned oats
- 1/2 cup slivered almonds
- 3/8 cup sugar
- 3 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 9 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- 3/4 cup chilled milk
- 1.5 teaspoons vanilla extract
- 4-6 cups fresh strawberries, hulled, sliced
- Heavy cream, sugar and vanilla extract.
Preheat oven to 375°. Line a baking sheet with silpat or parchment paper. Pulse flour, oats, almonds, 1/4 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. 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 prepare strawberries, removing tops and quartering the berries. Prepare the chantilly cream: whip the cream with some vanilla extract and sugar (I'll leave it up to you to find the right ratio--err towards the lightest hint of sugar) until peaks form.
Let the shortcakes cool to warm or room temperature before serving. Slice each cake in half, add strawberries and cream. Voila.