Heat oven to 375° F and line a baking pan with a tray liner or parchment paper.
In a bowl, place the flour, oats, brown sugar, 1/4 cup of white sugar, baking powder, and salt. Stir to combine.
Use a pastry blender or fork to cut in the butter until the mixture is crumbly.
Add the milk and maple extract and stir until the dry mixture comes together. There will still be some dry spots. Don't worry.
Turn the dough out onto a lightly floured surface and knead the dough tenderly. Turn it over onto itself about 5 times.
Divide the dough into 12 equal portions. Mold each portion into a small ball and smash it gently with your hand onto the lined pan. Sprinkle with the demerara sugar.
Bake at 375° for 15 minutes.
While the shortcakes are baking, slice your strawberries and place them into a small bowl with 1 tablespoon of white sugar. Stir gently and let sit on the counter.
In a mixing bowl, combine the whipping cream, powdered sugar, and vanilla extract and whip until light and fluffy.
When shortcakes come out, allow them to cool for 10 minutes on a wire rack. Cut in half and serve with strawberries and whipped cream.