Tri-Star Strawberry Shortcake with Corn Biscuits
One of our favorite bites from last year's Chefs and Champagne
, Colleen Grapes's take on this summertime classic proves that deliciousness is in the details. The shortcake is studded with sweet corn kernels, a vanilla–lemongrass infusion helps the strawberries shine, and honeyed whipped cream tops it all off.
OK, so this white dessert has roots Down Under, but we're intrigued by a version from Craig Hopson, which features a unique flavor combination of fennel and banana. This ambitious recipe also requires more equipment and work than the others featured here, but it is a long
Honor our country's founding with a true American original, like this doughy New England slump from Beard on Food
. The dessert also goes by "cobbler" or "grunt." Whatever you call it, just be sure to use fresh fruit and make enough for seconds.
For more Fourth of July–themed desserts, have a look at these recipes from the Los Angeles Times test kitchen.