Strawberry Shortcake Pancakes

By Sarah On June 5, 2015 | Updated: August 12, 2026

These strawberry shortcake pancakes feature layers of fluffy buttermilk cornmeal pancakes, fresh whipped cream, and lots of juicy fresh strawberry sauce.

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!

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!

Print Pin

No ratings yet