Almond-Oat Strawberry Shortcakes

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		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)

Tip: Click on the ingredient links to learn the nutritional information for all the Almond-Oat Strawberry Shortcakes ingredients. The serving size for any ingredient in Almond-Oat Strawberry Shortcakes may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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.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.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.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.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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