Almond-Oat Strawberry Shortcakes

I got this recipe from Bon Appetit Magazine and it was an instant hit with our family.  Super easy to make and the dough is REALLY tasty.  And because there's no egg in it, I have no issues giving little tastes of the dough to kiddos who always seem to be grabbing my leg asking for some!
1 C whole wheat flour
1/2 C old-fashioned oats
1/3 C slivered almonds
1/4 C sugar
2 t baking powder
1/2 t kosher salt
6 T chilled butter, cut into 1/2" cubes
1/2 C chilled heavy whipping cream, divided, plus more for brushing
1 t vanilla extract
4 C fresh strawberries
Preheat oven to 375.  Line a baking sheet with parchment paper.  Pulse flour, oats, almonds, sugar, baking powder, and salt in a food processor until finely ground.  Add butter; pulse until only pea-size pieces remain.  Add 1/2 C cream and 1 t vanilla.  Pulse until large moist clumps form.  Transfer to a work surface.
Knead until dough comes together, about 4 or 5 turns.  Pat into a 4/6" rectangle.  Halve lengthwise, then crosswise into thirds.  Arrange on prepared baking dish.  Brush with cream and sprinkle on a little bit of sugar.
Bake, rotating sheet about halfway through cooking, until golden brown around edges...or about 20 minutes. 

Brush the dough with a little bit of the whipping cream.

 Serve with cut strawberries and whipped cream!