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.