Name: Strawberry Shortcake Pancake Stack
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 2 cups buttermilk; 2 large eggs; 1/4 cup melted butter; 1 tsp vanilla extract; 2 cups fresh strawberries (chopped, plus extra for garnish); 2 tbsp granulated sugar; 1 tbsp lemon juice; 1 cup heavy whipping cream; 2 tbsp powdered sugar

Weekend mornings are when I let myself get creative in the kitchen, and this Strawberry Shortcake Pancake Stack was born out of one of those leisurely, joyful experiments. The moment I saw the strawberries in my fridge—ripe, ruby red, and fragrant—I knew they needed to be the star of something indulgent. Layered between fluffy pancakes, pillowy whipped cream, and swirls of fresh strawberry sauce, this dish doesn’t just taste like a dream—it looks like one too.

It’s part dessert, part breakfast, and entirely irresistible. Each bite melts in your mouth, combining the airy texture of pancakes with the creamy smoothness of whipped cream and the brightness of fresh strawberries. Whether you’re planning a cozy brunch, treating your family, or simply craving something luscious and satisfying, this stack is guaranteed to be a hit.

Why You’ll Love This Strawberry Shortcake Pancake Stack

Strawberries done right: Fresh berries, whipped cream, and pancakes are a match made in heaven.
Decadent yet easy: It’s a showstopper, but totally doable in a home kitchen.
Perfect for celebrations: This stack makes birthdays, anniversaries, or Sunday mornings feel extra special.
Customizable: You can make it richer or lighter, depending on your mood or dietary needs.
Family-friendly: Kids will devour it, and adults won’t be able to resist seconds.

What Kind of Pancakes Work Best for a Strawberry Shortcake Stack?

For this recipe, you want pancakes that are thick, fluffy, and sturdy enough to hold layers of cream and fruit without collapsing. I always go with classic buttermilk pancakes because they have the right balance of tenderness and structure. They’re soft enough to soak in some of that delicious strawberry sauce, but not so flimsy that the whole stack turns into a soggy mess.

If you’re using a store-bought mix, aim for one that promises fluffiness or “extra thick” results. And if you’re making them from scratch, don’t skip the baking powder and buttermilk combo—that’s the secret to that sky-high rise.

Options for Substitutions

This recipe is flexible, and you can adapt it depending on what you have on hand or any dietary needs:

Pancakes: Gluten-free pancake mix or almond flour pancakes work well as alternatives.
Whipped Cream: Swap for coconut whipped cream for a dairy-free version.
Strawberry Sauce: No strawberries? Try raspberries, blueberries, or even a mix of berries. Frozen fruit works too—just simmer them into a sauce with a bit of sugar.
Sweetener: Use honey, maple syrup, or a sugar-free alternative like stevia or monk fruit.
Garnish: A sprinkle of crushed graham crackers or toasted almonds adds an extra layer of texture.

Ingredients for This Strawberry Shortcake Pancake Stack

Every ingredient in this recipe plays an important role in creating the dreamy texture and flavor of the stack. Here’s what you’ll need and why it matters:

All-purpose flour: The base for the pancakes, providing structure and fluff.
Baking powder: Helps the pancakes rise and become airy and thick.
Baking soda: Reacts with the buttermilk to add even more lift.
Salt: Enhances the flavor of the pancakes and balances the sweetness.
Buttermilk: Adds tanginess and tenderizes the pancakes for that perfect melt-in-your-mouth texture.
Eggs: Bind the ingredients together and contribute to fluffiness.
Melted butter: Adds richness and keeps the pancakes moist.
Vanilla extract: Rounds out the flavor with a warm, sweet note.
Fresh strawberries: The juicy, vibrant highlight of the dish—both for the sauce and the topping.
Granulated sugar: Sweetens the strawberry sauce and balances tartness.
Lemon juice: Brightens the strawberry flavor and keeps the sauce fresh-tasting.
Heavy whipping cream: For making soft, billowy whipped cream layers.
Powdered sugar: Lightly sweetens the whipped cream without making it gritty.

Step 1: Make the Strawberry Sauce

In a saucepan over medium heat, combine chopped fresh strawberries, a bit of granulated sugar, and a splash of lemon juice. Let it simmer until the berries break down and the sauce thickens slightly—this takes about 8 to 10 minutes. Mash the strawberries lightly if you want a smoother texture. Once done, let it cool while you prep the rest.

Step 2: Prepare the Whipped Cream

Pour cold heavy cream into a chilled bowl. Beat it using a hand mixer or stand mixer until soft peaks form, then add a bit of powdered sugar and vanilla extract. Continue whipping until the cream is fluffy but not stiff. Keep it chilled until ready to use.

Step 3: Mix the Pancake Batter

In a large bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, mix buttermilk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Don’t overmix—a few lumps are perfectly fine and keep the pancakes tender.

Step 4: Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about 1/3 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip and cook another 1-2 minutes until golden brown. Transfer to a plate and keep warm.

Step 5: Assemble the Stack

Start with one pancake on a plate, spread a spoonful of whipped cream, and drizzle some strawberry sauce. Repeat the layers—pancake, cream, sauce—until you have a beautiful tall stack. Finish with a generous spoonful of sauce on top and a pile of fresh strawberry slices. Dust with powdered sugar if desired.

How Long to Cook the Strawberry Shortcake Pancake Stack

The actual cooking time per pancake is fairly quick—just about 2–3 minutes per side on medium heat. For a full stack of 6 pancakes, you’re looking at roughly 15 to 20 minutes total for cooking, depending on your skillet size and how many you make at a time.

The strawberry sauce takes around 10 minutes to simmer and cool, while the whipped cream can be whipped up in 5 minutes or less. Altogether, from prep to finish, you can have this entire dish ready to serve in about 35 to 40 minutes.

Tips for Perfect Strawberry Shortcake Pancake Stack

Use fresh, ripe strawberries: They bring the brightest, juiciest flavor. If using frozen, let them thaw and drain first.
Don’t overmix your batter: This is key for fluffy pancakes. Stop mixing when you still see a few lumps.
Cook on medium heat: Too hot, and the pancakes burn before cooking through; too low, and they dry out.
Chill the cream and bowl: For the fluffiest whipped cream, everything should be cold.
Layer gently: To avoid squashing the lower pancakes, layer with a light hand and keep the stacks short if needed.
Serve immediately: The pancakes are at their peak when warm and soft, with whipped cream just melting into the layers.
Add texture: A sprinkle of crushed graham crackers or sliced almonds gives a nice crunch.

Watch Out for These Mistakes While Cooking

Even a dreamy dish like this can go sideways if you’re not careful. Here are the common missteps to avoid:

Overcooking the pancakes: It’s easy to let them go too long on the pan—watch for golden edges and flip once the bubbles form.
Overbeating the whipped cream: It can turn grainy or even into butter if you whip past the soft-peak stage.
Stacking while the pancakes are too hot: This can melt the whipped cream too fast, making a soggy mess. Let them cool for a minute or two.
Skipping the lemon juice in the sauce: It may seem small, but it brightens and balances the flavor beautifully.
Making the stack too tall: While impressive, a towering stack can topple or compress the bottom layers—3 to 4 layers is the sweet spot.
Not tasting your strawberries: If they’re underripe, add a touch more sugar; if they’re super sweet, cut it back.

What to Serve With Strawberry Shortcake Pancake Stack?

This stack is rich and satisfying, but pairing it with complementary sides can make it feel like a full brunch spread. Here’s what works best:

Crispy Bacon

The salty crunch balances out the sweetness beautifully.

Soft Scrambled Eggs

Light and creamy eggs add protein and richness without overpowering the dish.

Fresh Brewed Coffee or Espresso

The bitterness of coffee is the perfect counter to the sweet stack.

Sparkling Mimosa or Strawberry Bellini

Brunch it up with a light, fizzy cocktail—bonus points if it has citrus or berry notes.

Greek Yogurt with Honey

A cooling and slightly tangy contrast to the warm pancakes and sweet cream.

Fresh Citrus Salad

Oranges, grapefruits, and mint give your plate a refreshing zing.

Mini Cheese Board

Mild cheeses like brie or mascarpone pair surprisingly well with strawberries.

Storage Instructions

If you happen to have leftovers (which is rare in my house!), you can absolutely store and enjoy your Strawberry Shortcake Pancake Stack later with just a little care.

Pancakes: Let them cool completely, then stack with parchment paper in between and store in an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months. Reheat on a skillet or in the microwave.
Strawberry Sauce: Store in a sealed jar or container in the fridge for up to 5 days. It can also be frozen—just thaw overnight in the fridge before using.
Whipped Cream: Best used fresh, but it can last in the fridge for about 24 hours if stabilized with a bit of cream of tartar or mascarpone.
Fully Assembled Stack: Not ideal for storage, as the whipped cream can deflate and pancakes may become soggy. If needed, refrigerate in a covered dish and consume within a day.

Estimated Nutrition

Here’s a rough breakdown for one serving (based on a 3-pancake stack with whipped cream and strawberry sauce):

Calories: 450–500 kcal
Fat: 22g
Saturated Fat: 13g
Carbohydrates: 55g
Sugars: 22g
Protein: 8g
Fiber: 3g
Cholesterol: 80mg
Sodium: 380mg

Note: These numbers can vary depending on substitutions, serving size, and exact ingredients used.

Frequently Asked Questions

What kind of strawberries are best for this recipe?

Fresh, ripe strawberries with a deep red color and sweet aroma work best. If strawberries are out of season, frozen ones can be simmered into a sauce.

Can I make the pancakes ahead of time?

Yes! Cook them ahead, cool completely, and store in the fridge for up to 3 days or freeze for longer. Reheat gently before assembling.

How do I keep the whipped cream from melting?

Make sure the pancakes aren’t piping hot and keep the whipped cream chilled until the last minute. You can also stabilize it with a spoonful of mascarpone or cream cheese.

Is there a dairy-free version of this recipe?

Absolutely. Use almond or oat milk in the pancake batter, coconut cream for whipped topping, and vegan butter or oil instead of dairy butter.

Can I add a shortcake biscuit layer instead of pancakes?

That’s a fun twist! It’ll be more of a dessert, but layering crumbled or halved shortcake biscuits works deliciously too.

What’s the best way to get evenly cooked pancakes?

Use a measuring cup to pour the same amount of batter each time, and cook on medium heat. Don’t press them down with a spatula—it deflates them!

How thick should the strawberry sauce be?

It should coat the back of a spoon—not too runny, not too thick. Let it simmer until reduced but still pourable.

Can I serve this for dessert instead of breakfast?

100%! It’s indulgent and beautiful enough for a dinner party dessert—just add a scoop of vanilla ice cream to turn up the wow factor.

Conclusion

Strawberry Shortcake Pancake Stack isn’t just a recipe—it’s a celebration. Whether you’re serving it for brunch, a birthday breakfast, or dessert-for-dinner night, it delivers a joyful balance of soft, creamy, fruity, and sweet. It brings together the comfort of pancakes with the elegance of shortcake, all in a dish that’s as fun to make as it is to eat.