Sheet Pan Strawberry Shortcake | Recipe | Natalie Penny

Ingredients

• Ingredients
• Instructions
• Preheat the oven to 200°C/fan 180°C/Gas 6
• In a large bowl, mix together the oat and almond flours, cornflour, and sugar with a generous pinch of sea salt.
• Add the diced butter, vanilla extract or paste, and the almond extract, if using.
• Place the dough on a sheet of baking parchment, shape it into a rough rectangle, then place a second sheet of parchment on top and roll it out to roughly the size of a 10x12 inch baking tray.
• Remove the top sheet of parchment and place the bottom sheet, with the dough on top, on a baking tray.
• Bake for 12-15 minutes, until lightly golden on top and just cooked through for a chewy base, or for a few minutes longer for a crisper base. Remove from the oven and allow to cool.
• Meanwhile, add the strawberries to a large mixing bowl, and combine with the caster sugar and liqueur or lemon juice. Set aside.
• Whip the cream with the sugar and vanilla bean paste until light and fluffy, and set aside.