Best Strawberry Shortcake Pancakes Recipe By Tasty Recipes

STRAWBERRY SHORTCAKE RECIPE BY TASTY

Strawberry Shortcake Recipe by Tasty image

Here's what you need: strawberry, granulated sugar, lemon zest, fine sea salt, all purpose flour, granulated sugar, baking powder, fine sea salt, unsalted butter, heavy cream, flaky sea salt, whipped cream

Provided by Katie Aubin

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 ¼ lb strawberry, cleaned, hulled, and quartered
3 tablespoons granulated sugar
1 teaspoon lemon zest
¼ teaspoon fine sea salt
2 cups all purpose flour
4 tablespoons granulated sugar, divided
1 tablespoon baking powder
¾ teaspoon fine sea salt
6 tablespoons unsalted butter, cold, cubed
1 cup heavy cream, plus 1 1/2 tablespoons, divided
flaky sea salt, for sprinkling
whipped cream, for serving

Steps:

Marinate the strawberries: in a medium bowl, combine the strawberries, sugar, lemon zest, and salt. Set aside to marinate while you make the shortcakes.
Preheat the oven to 400°F (200°C).
In a large bowl, whisk together the flour, 3 tablespoons sugar, baking powder, and salt. Add the cubed butter and, using your fingers, cut in the butter until pea-sized pieces form and the mixture starts to clump together. Add 1 cup (240 ml) cream and mix just to combine.
Transfer the mixture to a clean work surface and pat into a ¾-inch-thick (2 cm) rectangle. Cut into 8 squares. Use a pastry brush to brush the tops of each square with the remaining 1½ tablespoons of heavy cream and sprinkle with the remaining tablespoon of sugar and flaky salt.
Bake for 20 minutes, until the shortcakes are cooked through and golden on top.
Cool the shortcakes, then split and serve with the marinated strawberries and whipped cream.
Enjoy!

Nutrition Facts : Calories 361 calories, Carbohydrate 40 grams, Fat 22 grams, Fiber 2 grams, Protein 5 grams, Sugar 11 grams

STRAWBERRY SHORTCAKE SHEET PAN PANCAKES RECIPE BY TASTY

Strawberry Shortcake Sheet Pan Pancakes Recipe by Tasty image

Here's what you need: pancake mix, eggs, milk, cream cheese, strawberry

Provided by Claire Nolan

Categories Breakfast

Yield 4 servings

Number Of Ingredients 5

Ingredients

4 cups pancake mix
4 eggs
2 cups milk
6 oz cream cheese, cubed
1 cup strawberry, sliced

Steps:

Preheat oven to 425˚F (220˚C).
Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
Pour batter onto a parchment paper-lined baking sheet and spread to the edges.
Place cream cheese on top of the batter, followed by the strawberry slices.
Bake for 15 minutes, or until golden brown.
Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
Enjoy!

Nutrition Facts : Calories 917 calories, Carbohydrate 133 grams, Fat 27 grams, Fiber 5 grams, Protein 30 grams, Sugar 36 grams

STRAWBERRY SHORTCAKE PANCAKES

Strawberry Shortcake Pancakes image

Loaded with strawberries and whipped cream, Strawberry Shortcake Pancakes are a special-occasion-worthy, fun, and summery spin on breakfast. For the buttermilk pancakes, feel free to use your own favorite recipe; but I've included mine here, too.

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 16

Ingredients

2 cups 1 pint strawberries, hulled and sliced
1 tablespoon granulated sugar
1 cup heavy whipping cream
1 tablespoon granulated sugar
1/2 teaspoon pure vanilla extract
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk*
2 eggs
3 tablespoons unsalted butter (melted and cooled slightly)
2 tablespoons pure maple syrup (can substitute granulated sugar)
1 teaspoon pure vanilla extract
Whole strawberries (butter & pure maple syrup for serving, if desired)

Steps:

In a medium bowl, gently toss the strawberries and sugar with a spoon. Refrigerate for at least one hour. (If you're in a time pinch, you can use them right away - they just won't be as juicy).
In the bowl of a stand mixer affixed with the whisk attachment or in a medium bowl with a hand mixer, beat the whipping cream. Start at low speed then increase the temperature to medium and then high speed. Add sugar and vanilla extract; continue beating until stiff peaks form. Set aside.
Make the pancakes. In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.
In a medium bowl, whisk together the buttermilk, eggs, butter, maple syrup, and vanilla, beating until well-blended.
Pour the wet ingredients into the dry ingredients and whisk just until incorporated.
Heat a non-stick griddle to 350 degrees, or place a large non-stick frying pan over medium heat. Add a little butter, if desired, and scoop batter in 1/3 to 1/2 cup increments onto the heated surface. I use a trigger-handle ice cream scoop for pancakes, and it's the best! Cook until the pancakes begin to look a little dry around the edges and start to form bubbles, about 1 minutes. Flip and cook for another minute until golden brown on both sides. Remove from heat.
To serve, set one pancake on a plate and add a few strawberry slices along with a spoonful or two of their juices. Top with a second pancake and a huge dollop of whipped cream. Top with a whole strawberry for garnish, if desired. You may also add butter and/or maple syrup if you wish.