To the OP, you mashed way too warm at 153 F for an OG 1.100 beer to expect good attenuation. Next time if you want your FG to get down into the 1.020s, mash at friggin 148 F, especially if using a low attenuating high flocculating yeast like WLP002.
It's done fermenting.
The only thing you could try now is krausening with an obscenely large yeast "starter", maybe a full gallon, of highly attenuative yeast such as US-05 or maybe even a saison yeast (I like Belle Saison). With either of those, it won't produce a lot of flavor anymore given that fermentation is 80% done, but it should finish the job for you. And keep it warm, around 70-ish or maybe even 72-73 F.