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Active Time
20 minutes
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Total Time
1 hour
We mix finely ground oats and almonds into the biscuit dough for extra texture, flavor, and nutritional value.
Ingredients
Makes 6 servings
Step 1
Preheat oven to 375°F. 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 teaspoon vanilla; pulse until large moist clumps form. Transfer to a work surface.
Step 2
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 tablespoon sugar.
Step 3
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.
Step 4
Meanwhile, combine strawberries, 1 tablespoon 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 tablespoon sugar, and 1/2 teaspoon vanilla in a small bowl until peaks form.
Step 5
Cut warm or room-temperature biscuits in half; place bottom halves on plates. Divide whipped cream and strawberries over. Top with remaining biscuit halves.
Nutrition Per Serving
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Reviews (19)
Back to TopExcellent shortcakes. I substituted buttermilk for the cream and added some almond flavoring. Delicious!
Jlys
Lopez Island,wa
6/27/2018
我用来制作草莓松饼……但i had stopped for some time but I decided to bring it as dessert to a spring barbecue. This was a huge hit. The cake is a little dense with a hint of oaty almond goodness. It wasn't too sweet but still lovely. It's fantastic. I know i can always count on Epicurious for quality recipes. Will definitely make this again, in fact I will be making it again tonight.
agracias
Albany, NY
5/15/2015
Very good. I used turbinado sugar instead of white sugar, but otherwise followed the recipe exactly. I think next time I'll cut down the sugar a bit in the shortcake, but otherwise this is very good. Everyone enjoyed it very much!
onestitch
Falls Church, VA
5/10/2015
The dough is a good enough reason to make this... OMG
Corwin11
The OC, CA
6/3/2014
Came out great! Subbed 1/4 cup whole wheat flour for white. Great nutty flavor and more complex flavor from the different flours and nuts. I was surprised at how small and tall the cakes were after I cut the dough, but they turned out fine. My husband doesn't really eat desserts, but he ate his entire shortcake and even licked the plate clean (he really did pick up his plate and lick it). So I'd say this went over well.
mgratzer
Seattle, WA
4/27/2014
I used sliced almonds and buttermilk because that's what I have. I also used peaches and plums in whiskey and brown sugar. Really nice. I think I will do the cutting in by hand next time. I think the butter was in tiny pieces too quickly in my machine.
bakera
Texas
9/7/2013
I used slide almonds and buttermilk because that's what I have. I also used peaches and plums in whiskey and brown sugar. Really nice. I think I will do the cutting in by hand next time. I think the butter was in tiny pieces too quickly in my machine.
bakera
Texas
9/7/2013
I tried the first batch with a Greek style yogurt butter which contains 9 grams of fat rather then 12 grams to full fat butter, they spread out all over! I thought maybe it had something to do with the lower fat butter that I used so I made another batch using regular butter and even chilled the bisquits so the cold butter would help them rise this time, I got the same results. I read all the comments before I began and it does not seem anyone else had the same problem, which I find very puzzling. I have made millions of biscuits in my time and never encountered this issue so it is not my technique. The taste was yummy but presentation falls flat, literlely !
RachelleChef
NYC
2/2/2013
Made this for a tea party..... an instant hit! Everyone raved about it and wanted the recipe.... the almonds add a great flavor and texture. My family loves it too.
Anonymous
Corte Madera, CA
7/29/2012
Served this to friends and everyone liked how light yet satisfying dessert was. The biscuit had great texture and flavor. I had no mixer, so mixed everything by hand. Mine also came out a bit crumbly after cooking but still retained enough shape to plate well. Used ground oat flour and ground almond flour which I already had in the fridge so that helped to speed things up. I prefer light brown sugar with fruit so used that with the strawberries. Did feel I needed more whipped cream though. Overall, simple and delish!
gellygarcia
Salinas, CA
6/23/2012
I loved these. Simple flavors, easy to make, and my guests loved them. Some reviewers mentioned crumbliness being a problem - since I was doubling the batch, I did not add the cream to the food processor, but mixed that in by hand. I've found that it's easy to over-process the wet ingred. into the dry in the food processor, resulting in a dry or tough biscuit. Anyway, these turned out a perfect consistency, with good flavor and sweetness.
ewaggoner
Greenville, SC
4/23/2012
Made it exactly as written and it tasted marvelous. My only criticism is that, having followed the directions exactly, I found the shortcakes very hard to cut in half for serving. They were too thin (perhaps my fault) and crumbly. It all blends together in your mouth anyway, the cream, strawberries, and shortbread. But it made for an awful presentation that disappointed me after all the work it took to make them.
lisa_w
Eugene, OR
4/15/2012
Oh wow. Delicious, easy to make, looks like the picture. I must have eaten a quarter of the batter before it hit the baking sheet. Made it as-is and can't wait to have the leftover biscuits tomorrow!
Anonymous
NJ
4/15/2012
Fantastic. It does need to be eaten with a strategy so the fillings don't drop / fall out. But very delicious with a cup of tea.
dunlop
4/11/2012
REALLY REALLY yummy! This is everything strawberry shortcake should be but isn't. I used 1/2 white whole wheat flour and 1/2 bread flour since it is what I had on hand. The scones were PERFECT and the whole thing was really good.
Anonymous
DC
4/8/2012
