Strawberry Shortcake Pancakes
Strawberry Shortcake Pancakes, perfect for a summers day brunch!
It’s that time of year again, time for ripe berries and lazy late mornings somewhere between spring and summer spent whipping up a large stack of pancakes topped with strawberries.
By using a strawberry huller you aren’t losing part of the fruit that you might lose when simply cutting off the top with a paring knife.
I have been on a pancake kick lately so I immediately knew what I wanted to whip up. I also love my homemade whipped cream which can be used in almost any recipe that calls for cool whip or whipped cream in general. It makes a lot of whipped cream so the leftovers that you will ultimately have after making this recipe makes a good dipper for various fruits and pound cake.
You can also just save the leftovers and make a second batch the the next morning of these pancakes. Feel free to make this chocolate fondue dip.
- OXO Strawberry Huller
- OXO 3 Piece Berry Bowl & Colander Set
- $70 Gift Card to OXO.com
- Driscoll’s berries for a year (coupons valued at $260)
These light and fluffy pancakes are made even better with the addition of homemade whipped cream and tons of fresh strawberries!
Yield: 6 pancakes
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
homemade whipped cream recipe (click for ingredients and directions)
1 cup strawberries
1 cup white whole wheat flour
2 Tablespoons unrefined sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 large egg
2 Tablespoons butter, melted
1 lemon rind, grated (optional)
Make the homemade whipped cream and set in the refrigerator until ready to assemble pancake stacks. You can keep the whipped cream in the refrigerator for up to 2 days but it is best when used right away.
Using a strawberry huller or knife, hull 2 cups of fresh strawberries. Half and quarter the strawberries and set aside until ready to assemble pancakes.
Preheat a griddle to 350 degrees F.
In a medium bowl, whisk together the flour, sugar, baking powder and salt.
Whisk in the milk and egg. While whisking drizzle the melted butter into the batter and mix until butter is completely incorporated. Be careful not to over mix, some lumps are okay.
Place 1/4 cup pancake batter on top of the griddle to form each pancake.
Once bubbles form, flip with a pancake turner or spatula. Continue until all of the batter is gone.
Layer the pancake stack with a pancake and then the whipped cream. Keep this pattern until all pancakes are used. Feel free to add as many fresh strawberries as you would like in between each layer. Top pancake stack with fresh whipped cream and fresh strawberries. Using a grater, grate a lemon on top of the stack and serve.
It is best to make the homemade whipped cream for this recipe the same day it will be used but it can also be made ahead of time (2 days is okay but overnight is better!) The whipped cream recipe makes much more than needed for the pancake stack so feel free to use it for dipping fruit or as a dessert topping!
Used in This Recipe:
Homemade Whipped Cream – Homemade whipped cream is super easy and way better for you. So click on over to learn how to make it yourself!
Chocolate Fondue Dip – A great dessert dip for your upcoming memorial day party!
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Disclosure: There are affiliate links in this post. This post is sponsored by OXO and Driscoll’s. I was sent free product but was not paid to endorse these brands. My opinions are 100% my own.
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