These oat shortcakes with summer fruit are vegan friendly and can also be adapted to be gluten-free. Makes a great dessert or sweet addition to brunch!
I grew up thinking shortcakes were those little round spongy things next to the strawberries at the grocery store. My parents would buy them from time to time, along with strawberries and a can of whipped cream, for dessert. They were so tasteless and gross that often times I just ate the strawberries and whipped cream, leaving that hockey puck of a cake behind on the plate. 
After getting married and realizing that food tasted so much better when made from scratch, I spent a lot of my time off of work watching my favorite chefs, Ina, Paula, Alton, & Giada, on Food Network. Someone made strawberry shortcakes one day with these things that looked like a biscuit and I was like, “that’s not a shortcake.” I mean, I knew because my mom used to buy shortcakes at the grocery store and they obviously had to be similar to those dry spongy things, right? Well, imagine my surprise when I googled shortcakes and found out that traditional shortcakes were in fact these scone/biscuit like cakes. …