Almond-Oat Strawberry Shortcakes

Ingredients

• 2 teaspoons double-acting baking powder 
• 1 cup flour all-purpose
• 1 tablespoon orange liqueur 
• 1 cup cup heavy whipping cream chilled divided plus more for brushing
• 0.5 teaspoon kosher salt 
• 0.5 cup oats 
• 0.3 cup slivered almonds 
• 4 cups strawberries fresh hulled sliced
• 0.3 cup sugar divided
• 6 tablespoons butter unsalted chilled cut into 1/2" cubes ()
• 1.5 teaspoons vanilla extract divided

Equipment

• food processor
• bowl
• baking sheet
• baking paper
• oven
• wire rack

Directions

1. Preheat oven to 375°F. Line a baking sheetwith parchment paper. Pulse flour, oats,almonds, 1/3 cup sugar, baking powder, andsalt in a food processor until finely ground.
2. Add butter; pulse until only pea-size piecesremain.
3. Add 1/2 cup cream and 1 teaspoon vanilla;pulse until large moist clumps form.
4. Transferto a work surface.
5. Knead until dough comes together,about 4 turns. Pat into a 4x6" rectangle.Halve lengthwise, then crosswise into thirds.Arrange on prepared baking sheet.
6. Brushwith cream; sprinkle with 1/2 tablespoon sugar.
7. Bake, rotating sheet halfway throughcooking, until golden brown around edgesand a tester inserted into center comesout clean, about 20 minutes. Set biscuitson a wire rack; let cool. DO AHEAD: Biscuitscan be made 8 hours ahead. Store cooledbiscuits airtight at room temperature.
8. Meanwhile, combine strawberries,1 tablespoon sugar, and Grand Marnier, if using, ina large bowl. Toss to coat.
9. Let strawberriessit, tossing often, until juices release.
10. Whisk1/2 cup cream, 1/2 tablespoon sugar, and 1/2 teaspoonvanilla in a small bowl until peaks form.
11. Cut warm or room-temperature biscuitsin half; place bottom halves on plates.Divide whipped cream and strawberriesover. Top with remaining biscuit halves.
12. Per serving: 440 calories, 29 g fat, 4 g fiber
13. Bon Appétit