- 1 cup all purpose flour
- ½ cup rolled oats
- ½ cup raw almonds, chopped
- ¼ cup organic sugar
- 2 tsp. baking powder
- ½ tsp. salt
- 6 tbsp. butter cut into small pieces
- ½ cup milk
- 1 tsp. vanilla
- 4 cups fresh strawberries, hulled and sliced
- ½ cup whipping cream
- 1 cup plain Greek-style yogurt
- 2 tbsp. maple syrup
Preheat oven to 375 degrees and line a baking sheet with parchment paper. Place all dry ingredients in a food processor and pulse until almonds and oats are finely ground. Add remaining ingredients and pulse until dough forms. Transfer dough to a floured surface and lightly knead until dough holds together. Press dough into a 1 ½ inch thick disk and use a biscuit cutter or glass to make shortcakes. Bake until golden brown, about 20 minutes.
While biscuits bake, prepare yogurt cream. Whip cream with maple syrup until peaks form. Carefully fold in Greek yogurt, until barely combined.
To serve, slice biscuits in half and fill with sliced strawberries and yogurt cream.