Delicious and Fluffy Strawberry Shortcake Pancakes
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If you are looking for dessert for breakfast, these Strawberry Shortcake Pancakes are perfect y’all! They’re soft, fluffy pancakes with a sweet, buttery flavor, stacked high with whipped cream and plenty of strawberry sauce.
Strawberry Shortcake Pancakes
My kids get so excited when breakfast feels like a treat, especially when it reminds them of something we’d normally save for dessert.
One of our family favorites has always been strawberry shortcake. I decided to turn the sweet, fruity dessert into a breakfast everyone could enjoy.
The result is a stack of soft, warm pancakes layered with cream and berries that feel just as special as the original.
Y’all are going to have so much fun assembling them together and enjoying this sweet treat!
Why You’ll Love Strawberry Shortcake Pancakes
- You get fluffy pancakes that taste just like strawberry shortcake, turning a classic dessert into breakfast.
- Each stack is loaded with whipped cream, and strawberry sauce, making it feel like a favorite dessert you can eat any time of day.
- Leftovers keep well in an airtight container, so you can enjoy them again without any extra work.
Ingredients for Strawberry Shortcake Pancakes
- Flour: You’ll need some regular all purpose flour to give your pancake batter structure.
- Yellow Cake Mix: Adds a touch of sweetness and gives a classic dessert flavor.
- Baking Powder: Helps the pancakes get light and fluffy.
- Salt: Just a bit to bring out all the flavors.
- Sugar: A little bit of sugar sweetens the pancake mix.
- Egg: The egg binds the wet ingredients together and softens the pancakes.
- Melted Butter: Makes the pancakes have a richer flavor.
- Vanilla Extract: Homemade vanilla extract gives it a bakery-style taste.
- Wedding Cake Creamer: Gives your pancakes a creamy, sweet, dessert taste.
- Cool Whip: Adds a sweet topping for the pancakes.
- Strawberry Pie Filling: A strawberry sauce short cut. It brings out the fresh strawberry taste without having to make your own.
- Powdered Sugar: A light dusting on top makes it look and taste like a bakery dessert.
- Piping Bags: The best way to drizzle your toppings.
- Griddle or Skillet: Use to get your pancakes nice and golden brown.
How to Make Strawberry Shortcake Pancakes
Mix Dry Ingredients: In a large bowl, add your all purpose flour, yellow cake mix, baking powder, salt, and a little bit of sugar. Whisk everything together until it’s smooth and even.
Prepare Wet Ingredients: In a medium bowl, whisk together your egg, melted butter, vanilla extract, and wedding cake creamer. Let your wet ingredients sit for a bit until they reach room temperature. It helps your pancake batter blend better for thicker pancakes.
Combine Wet and Dry Ingredients: Pour your wet ingredients into the large bowl with the dry ingredients. Stir gently until just combined. It’s okay if your pancake batter is a little lumpy—overmixing will make your pancakes tough.
Fill Piping Bag: Pour your batter into a piping bag and cut off the tip.
Cook Pancakes: Heat a griddle or skillet over medium heat. Grease it lightly so your pancakes don’t stick. Pipe your batter into the center. Cook low and slow until the edges look cooked, and bubbles start popping on top.
That’s your sign to flip the first pancake. Cook the other side until golden brown. Repeat with the rest of the batter.
Stack and Layer: Once all your pancakes are done, start stacking. For each stack, use about 5 pancakes, spreading Cool Whip between each layer. Top with strawberry pie filling and a sprinkle of powdered sugar if you like.
Ways to Serve Strawberry Shortcake Pancakes
- Topped with whipped cream and fresh strawberries.
- Stacked high with layers of Cool Whip and strawberry pie filling between each fluffy pancake.
- Drizzled with maple syrup and a dusting of powdered sugar for a mix of traditional pancakes and dessert.
- Served with a side of fresh berries and a spoonful of Greek yogurt for a lighter twist.
- Topped with chocolate chips and a swirl of strawberry sauce or chocolate syrup for a sweeter treat.
How to Store Leftovers
To keep any leftover strawberry shortcake pancakes fresh, let them cool completely first. Stack them in an airtight container with a little parchment paper between each one so they don’t stick.
They will store in the fridge for up to 3 days. When you’re ready to enjoy them again, warm them up in the microwave or on a baking sheet in the oven until soft and warm.
Top with whipped cream, strawberry sauce, or fresh berries just before serving.
More Pancake Recipes
- Old Fashioned Buttermilk Pancakes
- Easy Hot Chocolate Pancakes
- My Top Pancake Recipes + 50 Mix in Ideas
Homemade Strawberry Shortcake Pancakes
Equipment
- Piping Bags
- Griddle or Skillet
Ingredients
- 1 1/2 cups Flour
- 1/2 cup Yellow Cake Mix
- 4 tsps Baking Powder
- 1/2 tsp Salt
- 3 tbsp Sugar
- 1 Large Egg
- 1/4 Cup Melted Butter
- Extra Butter to grease skillet
- 2 tsp Vanilla Extract
- 1 1/2 – 2 cups Wedding Cake Creamer
- Cool Whip for topping
- Strawberry Pie Filling for topping
- Powdered Sugar for topping
Instructions
- Start by placing all your dry ingredients in a large mixing bowl. Whisk together.
- Add in your egg, melted butter, vanilla, and creamer. Allow your batter to reach room temperature.
- Pour your batter into a piping bag, and cut off the tip. Grease your skillet and heat it up on medium heat.
- Pipe your batter into the center of the skillet. you want to cook these low and slow. Once your edges are cooked through and the bubbles on the top begin to pop, it’s time to flip.
- Flip and cook the other side until golden brown. Stack on your serving dish.
- Once you have used all your batter, and all your pancakes are done, create your stack. Stack 5 pancakes, adding cool whip between each one. Top with strawberry pie filling. Powdered sugar is optional. Serve and enjoy! Strawberry shortcake, meet pancake.
