- 3 1/2 cups (or more) water
- 1 3/4 cups steel-cut oats
- 1/2 teaspoon salt
- 1/4 cup whipping cream
- 2 tablespoons pure maple syrup plus additional for serving
- 1 tablespoon (packed) dark brown sugar
- 1 tablespoon vanilla extract
- Melted butter (for brushing)
- 2 pints strawberries, hulled, sliced
- Butter 13x9x2-inch metal baking pan or rimmed baking sheet. Bring 3 1/2 cups water to boil in heavy medium saucepan. Add oats and salt. Bring to boil; reduce heat to medium-low, cover, and simmer until oatmeal is tender but still firm to bite, stirring often and adding more water by 1/4 cupfuls if too thick, about 30 minutes. Add cream, 2 tablespoons maple syrup, sugar, and vanilla; stir until mixture thickens, about 3 minutes. Spread oatmeal in prepared pan. Cover with plastic wrap and chill until firm, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
- Cut chilled oatmeal into squares or triangles. Heat griddle or heavy nonstick skillet over medium heat. Brush griddle with melted butter. Cook oatcakes until golden brown and heated through, about 3 to 4 minutes per side. Divide oatcakes among plates, drizzle with maple syrup, spoon strawberries over, and serve.