The thing I love about all three of these recipes is how they stick close to home with the look and feel of strawberry shortcake while simultaneously offering up something new and interesting.
The first recipe relies on coconut whipped cream instead of whipped cream, so it's perfect for vegans or those just looking for something a bit lighter on a hot summer night. The second recipe works in rhubarb, one of my favorite ingredients of all time. And the third takes a traditional dessert and flips it, creating a delicious skillet cobbler instead.
All three are great excuses to pick up an extra pint of strawberries at the store this week — and inspiration to doctor up summer's favorite dessert again and again.
3 Fresh Spins on Strawberry Shortcake:
(Images: Oh Ladycakes)