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stack of strawberry shortcake pancakes
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Strawberry Shortcake Pancakes

Strawberry Shortcake Pancakes
Author: Donna Elick
Servings: 4 people
Prep Time10 minutes
Total Time10 minutes

Ingredients

  • 12 buttermilk pancakes
  • 16 ounces fresh strawberries cut into chunks
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tablespoon vanilla extract

For Serving (Optional)

Instructions

  • Prepare ingredients and assemble by placing one pancake on a plate, sprinkling 2 tablespoons chopped strawberries over top and a dollop of cream. Add a second pancake and repeat again. Add a third pancake and top with strawberries and whipped cream.
  • In a chilled large metal mixing bowl, heavy cream with an electric mixer fitted with the whisk attachment until soft peaks form. If you lift the whisk out of the cream, you want the tip of the cream to fold over on itself.
  • Sprinkle in powdered sugar and whisk until stiff peaks form. Stiff peaks occur when you lift the whisk out of the cream and the tip of the cream stands up.
  • If desired, serve with strawberry dessert topping and strawberry pancake syrup. Enjoy!

Notes

Nutrition information shown does not include pancake syrup or strawberry dessert topping.

Nutrition

Serving: 3pancakes | Calories: 529cal | Carbohydrates: 69g | Protein: 8g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 67mg | Sodium: 33mg | Sugar: 22g | Fiber: 4g | Calcium: 58mg | Iron: 1mg