These strawberry shortcake pancakes feature layers of fluffy buttermilk cornmeal pancakes, fresh whipped cream, and lots of juicy fresh strawberry sauce.
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It really doesn’t get any better than a fresh strawberry shortcake this time of year.
Imagine for a moment, if you will, ALL of the components you’ll find in a strawberry shortcake hanging out together in multi-layered pancakes. Layer after luscious layer of fluffy pancakes, juicy strawberries, and soft whipped cream all mimicking strawberry shortcake in weekend-worthy breakfast fare.
Yeah that’s the breakfast insanity we’re up to today.
I especially love making these pancakes with farm-fresh strawberries in the summer because they really get a chance to shine here!
The strawberries get a quick cook on the stovetop until just a little jammy and then layered between all this pancake goodness. It’s what I like to call summer breakfast on steroids.
These Pancakes Feature…
- Light and fluffy buttermilk cornmeal pancakes
- A sweet and juicy homemade strawberry sauce
- Fluffy homemade whipped cream
Making the Pancakes
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Strawberries
- Granulated sugar
- Lemon juice
- Heavy whipping cream
- Powdered sugar
- Unsalted butter
- Eggs
- Vanilla extract
- Buttermilk
- All-purpose flour
- Yellow cornmeal
- Baking powder
- Baking soda
- Salt
Fresh vs. Frozen Strawberries
This recipe works well with both fresh and frozen strawberries. If you decide to go the frozen route, no need to thaw the strawberries prior to cooking them, you may just need to add a few additional minutes to the cook time.
Tips for Perfect Pancakes
- Whip cream – homemade whipped cream really makes a big difference here.
- Spoon and level flour – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife. You can also weigh the flour for the most accurate measurement.
- Allow melted butter to cool – wait for the butter to cool before mixing with the other ingredients to prevent curdling.
- Gently fold batter – use a light hand when mixing batter to prevent overmixing.
- Use real buttermilk – this gives the pancakes a rich and tangy flavor.
Recipe Variations
Try these ideas for a different twist on these pancakes.
- Use another fruit – try blackberries, peaches, raspberries, or blueberries.
- Add chocolate – fold 1/2 cup semisweet or dark chocolate chips into the batter. You can also drizzle pancakes with chocolate syrup.
- Add nuts – fold 1/2 cup toasted and chopped pecans or walnuts into the batter.
Make Ahead Instructions
Follow these instructions for time-saving make ahead tips.
- Make the strawberry sauce – the strawberry sauce stores well in refrigerator up to 1 week.
- Whip the cream – store the whipped cream in refrigerator up to 1 day.
- Make pancake dry mix – combine the dry ingredients for the pancakes and store in pantry up to 1 month.
- Assembly – when ready to assemble pancakes, make the batter, cook the pancakes and serve with strawberry sauce and whipped cream.
This really is a breakfast made for a queen. The pancakes just melt in your mouth underneath all that fluffy whipped cream and juicy strawberry goodness.
I spy your new ultimate weekend breakfast coming in HOT.
More pancake breakfasts to make next!
Save this recipe for later using the ‘save to recipe box’ button. If you make it, please let me know by leaving a comment + star rating below the recipe card. This only takes moments and helps support my website so much!
Strawberry Shortcake Pancakes
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Ingredients
Strawberry Sauce
- 3 cups sliced fresh or frozen strawberries
- 3 tablespoons (45g) granulated sugar
- 1 teaspoon lemon juice
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons (20g) powdered sugar
Pancakes
- 3 tablespoons unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups buttermilk
- 2 cups (300g) all-purpose flour (spooned and leveled)
- 1/2 cup (90g) yellow cornmeal
- 3 tablespoons (45g) granulated sugar
- 2 teaspoons (10g) baking powder
- 1/2 teaspoon (4g) baking soda
- 1/2 teaspoon (4g) kosher salt
- Melted butter for cooking
- Powdered sugar for serving
Instructions
Strawberry Sauce
- Combine all sauce ingredients in a small saucepan and bring to a simmer over medium heat. Allow sauce to simmer 2-3 minutes until strawberries are slightly reduced and thickened, stirring occasionally. Set aside.
Whipped Cream
- Combine heavy cream and powdered sugar in a large bowl and use an electric mixer to beat on high speed until cream reaches stiff peaks. Store whipped cream in refrigerator until ready to use.
Pancakes
- In a large bowl, whisk melted butter, eggs, vanilla, and buttermilk until smooth. In a separate medium bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt. Fold flour mixture into liquid until batter is just combined.
- Preheat a large skillet or griddle over medium heat and lightly brush with butter. Working in batches, drop pancake batter by heaping 1/4 cupfuls onto hot skillet and allow to cook 2-3 minutes on each side until pancakes are golden brown. Repeat cooking method with remaining batter, adding more butter to skillet as needed.
- Layer whipped cream and strawberry sauce between layers of 3 pancakes per serving. Dust pancakes with powdered sugar and serve immediately. Enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 8/12/26.
Ashley says
It is definitely summer by us! So hot already! And I pretty much always have a strawberry craving – these pancake towers are all kinds of awesome!
Sarah says
Strawberry cravings = Always a GOOD thing. 😉 Thanks Ashley!
Denise | Sweet Peas & Saffron says
It’s even feeling like summer here now, so feel free to continue putting strawberries in all of the things…ha ha! These look amazing, Sarah! I need to convince Ben to make these for me 😉
Sarah says
Yes!! You should totally hint to him that these towers would be PERFECT for breakfast-in-bed! 😉
Jess @ whatjessicabakednext says
Love these pancake towers – they look divine! Definitely would make a great summer breakfast treat!
Sarah says
Thanks so much Jess! xoxo
Amber @ Dessert Now, Dinner Later! says
I freaking hate cooking right now (being 9 months pregnant sucks!) but we seriously have pancakes for dinner lately, and these would be a hit for sure!
Sarah says
I’ve been thinking of you lately, Amber! Hoping these last few days of pregnancy and the delivery go smoothly for you, girl!