Recipes

Almond-Oat Strawberry Shortcakes

2 Mins read
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Introduction

Almond-Oat Strawberry Shortcakes are a delightful fusion of nutty and fruity flavors, offering a perfect balance for those seeking a lighter yet indulgent dessert. Combining the wholesomeness of oats and almonds with the sweetness of strawberries, these shortcakes are not only delicious but also boast several health benefits. They’re an ideal choice for family gatherings or as a special treat for any occasion.

Tips for this recipe

For the best results, chill your dairy and tools before beginning the process to ensure everything works harmoniously. Precision in measuring ingredients is key; consider using a digital kitchen scale for accuracy. Fresh strawberries will enhance both flavor and color significantly.

Why you will love this recipe

This Almond-Oat Strawberry Shortcake marvelously brings together a medley of textures and tastes, creating an experience that’s both comforting and novel. The marriage of oats and almonds with strawberries elevates this dish to new heights, offering a guilt-free indulgence for the health-conscious foodie. Moreover, it provides an opportunity to explore traditional baking techniques in a contemporary setting.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1/3 cup slivered almonds
  • 1/3 cup plus 2 tablespoons 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 heavy cream, divided, plus more for brushing
  • 1 1/2 teaspoons vanilla extract, divided
  • 4 cups fresh strawberries, hulled and sliced

Adviced equipments

– Stand Mixer with Dough Hooks
– Silicone Baking Mat
– Pastry Brush
– Cooling Rack
– Strawberry Huller
– Sieve
– Digital Kitchen Scale
– Non-Stick Cake Pan or Pie Dish
– Ice Cream Scoop
– Electric Hand Mixer
– Digital Food Thermometer

History of the recipe

The roots of Almond-Oat Strawberry Shortcakes trace back to traditional English cuisine, with shortcakes being a staple at celebratory feasts. The adaptation of oats and almonds into this classic dessert is inspired by the nutritious and hearty qualities these grains possess. Over time, as culinary trends shift towards incorporating fruits like strawberries for their health benefits and natural sweetness, such variations have become popular worldwide.

fun facts about this recipe

Did you know that almonds are not only delicious but also packed with protein and essential nutrients? Oats, another ingredient in this recipe, have been celebrated for centuries due to their health benefits including reducing the risk of heart disease. Strawberries aren’t just a gorgeous addition; they contain significant levels of antioxidants and vitamin C. Together, these elements make Almond-Oat Strawberry Shortcakes not only a treat for your taste buds but also an indulgence that cares about your health.

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Almond-Oat Strawberry Shortcakes

Almond-Oat Strawberry Shortcakes

amanda

Equipment

  • - Stand Mixer with Dough Hooks

  • - Silicone Baking Mat

  • - Pastry Brush

  • - Cooling Rack

  • - Strawberry Huller

  • - Sieve

  • - Digital Kitchen Scale

  • - Non-Stick Cake Pan or Pie Dish

  • - Ice Cream Scoop

  • - Electric Hand Mixer

  • - Digital Food Thermometer

Ingredients

  • 1 cup all-purpose flour

  • 1/2 cup old-fashioned oats

  • 1/3 cup slivered almonds

  • 1/3 cup plus 2 tablespoons 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 heavy cream, 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)

Instructions

1

Instruction 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.
2

Instruction 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.
3

Instruction 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.
4

Instruction 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.
5

Instruction 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.
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