I'm sure you've noticed that strawberry season has arrived. There are flats of strawberries at the farmers' market and pints upon pints at the grocery store. Maybe you're even lucky enough to have a few peeking out from your garden (I wasn't brave enough to plant any myself this year). While strawberry shortcake is often the go-to summertime dessert, here are a few ways to spin it so it remains interesting and exciting for you and your guests this season.
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)