Strawberry Shortcake Pancake Stack Recipe

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Soft, fluffy pancakes layered with whipped cream and drenched in sweet strawberry sauce—this Strawberry Shortcake Pancake Stack is the breakfast of your dreams. Think classic strawberry shortcake, but with a comforting brunch twist that turns your morning into a celebration.

Perfect for weekend mornings, festive brunches, or even a cheeky dessert-for-breakfast kind of day, this recipe blends the simplicity of pancakes with the decadence of a creamy, fruity dessert. Every bite bursts with juicy strawberries, silky whipped cream, and warm, golden pancakes that make it irresistible from the first forkful.

Ingredients for this Strawberry Shortcake Pancake Stack Recipe

For the Pancakes:

  • 1 1/2 cups all-purpose flour
  • 3 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tbsp melted butter
  • 1 tsp vanilla extract

For the Strawberry Sauce:

  • 2 cups fresh strawberries, hulled and chopped
  • 1/4 cup sugar
  • 1 tsp lemon juice

For the Cream Layer:

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract

To Assemble:

  • Fresh strawberries, halved or sliced
  • Powdered sugar for dusting (optional)

Step 1: Make the Strawberry Sauce

In a small saucepan over medium heat, combine the chopped strawberries, sugar, and lemon juice. Cook for 8–10 minutes until the strawberries break down and the mixture thickens slightly. Stir occasionally and then remove from heat to cool.

Step 2: Whip the Cream

While the sauce cools, whip the heavy cream, powdered sugar, and vanilla extract in a chilled bowl using an electric mixer until soft peaks form. Set aside in the fridge.

Step 3: Prepare the Pancake Batter

In a mixing bowl, whisk together the flour, baking powder, salt, and sugar. In a separate bowl, beat the egg and mix with milk, melted butter, and vanilla. Gradually pour the wet mixture into the dry ingredients, stirring gently until combined. Do not overmix.

Step 4: Cook the Pancakes

Heat a non-stick pan or griddle over medium heat and grease lightly. Pour about 1/4 cup of batter per pancake. Cook until bubbles form on the surface, flip, and cook until golden brown. Repeat with remaining batter.

Step 5: Assemble the Stack

Place one pancake on a plate, spread a layer of whipped cream, then drizzle with strawberry sauce. Repeat layering with additional pancakes, cream, and sauce. Top with fresh strawberries and a final dusting of powdered sugar if desired.

Frequently Asked Questions

Can I use frozen strawberries?

Yes, just thaw and drain them before making the sauce to avoid excess moisture.

How do I make this dairy-free?

Use almond milk or oat milk in the batter, and coconut whipped cream as a substitute.

Can I prepare this the night before?

You can prep the components, but for the best texture, assemble just before serving.

Can I make this gluten-free?

Yes, use a gluten-free all-purpose flour blend in place of regular flour.

What if I don’t have a mixer for the cream?

You can hand-whisk the cream; it just takes more effort. Chill the bowl and whisk for faster results.

Is this good as a dessert too?

Absolutely! Its rich, layered sweetness makes it perfect for brunch or dessert.

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Strawberry Shortcake Pancake Stack Recipe

  • Author: Nora Sinclair
  • Total Time: 35 minutes
  • Yield: 4-6 servings
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Description

Ready to flip your morning into something magical? This Strawberry Shortcake Pancake Stack is the ultimate blend of indulgent brunch and fresh dessert. Fluffy pancakes are layered with airy whipped cream and lush homemade strawberry sauce, creating a comforting and colorful tower that’s perfect for spring celebrations, weekend breakfasts, or anytime you crave sweet breakfast ideas. It’s an easy recipe that delivers a beautiful presentation and a burst of strawberry goodness in every bite—a must for fans of fruity desserts, food ideas for special mornings, or quick breakfast upgrades.

Ingredients

Pancakes:

1 1/2 cups all-purpose flour

3 1/2 tsp baking powder

1/2 tsp salt

1 tbsp sugar

1 1/4 cups milk

1 egg

3 tbsp melted butter

1 tsp vanilla extract

Strawberry Sauce:

2 cups fresh strawberries, chopped

1/4 cup sugar

1 tsp lemon juice

Whipped Cream:

1 cup heavy whipping cream

2 tbsp powdered sugar

1/2 tsp vanilla extract

Extras:

Fresh strawberries, halved

Powdered sugar for garnish (optional)

Instructions

  1. Make the Strawberry Sauce: In a saucepan, cook strawberries with sugar and lemon juice for 8–10 minutes until thickened. Cool.
  2. Whip the Cream: Beat cream, powdered sugar, and vanilla until soft peaks form. Chill until ready to use.
  3. Prepare Pancake Batter: Mix dry ingredients. In another bowl, whisk milk, egg, butter, and vanilla. Combine until just mixed.
  4. Cook Pancakes: Pour 1/4 cup batter onto a greased skillet. Flip when bubbles form. Cook until golden. Repeat.
  5. Assemble: Layer pancakes with whipped cream and strawberry sauce. Top with fresh berries and dust with powdered sugar.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast

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