Strawberry Shortcake Pancakes

These Strawberry Shortcake Pancakes are stacked with fluffy buttermilk pancakes, sweet macerated strawberries, and cinnamon bourbon whipped cream.

Perfect for brunch or a special weekend treat!

You can get the recipe in the recipe card below. 

My wife recently celebrated her birthday, and one of her main requests was a strawberry shortcake. But why stop there? We started with strawberry shortcake pancakes for breakfast and ended with strawberry shortcake for dessert.

Our Strawberry Shortcake Pancakes feature mini pancakes, macerated strawberries, and homemade cinnamon bourbon whipped cream.

Not only are we putting a twist on a classic dessert, but they’re also a delicious way to welcome spring with fresh, juicy strawberries.

Tip: By making the macerated strawberries and homemade whipped cream the day before, you can easily set up a DIY brunch buffet with these strawberry shortcake pancakes as the star!  

What You Will Need:

Pancake Mix. Our favorite brand of pancake mix is Krusteaz. I can always count on Krusteaz Buttermilk Pancake Mix to help in big and small moments. Krusteaz Buttermilk Pancake Mix is a trusted staple in our home, known for its easy-to-use, high-quality ingredients that deliver light, fluffy pancakes every time. Using pancake mix helps save time and ingredients instead of making pancakes from scratch. 

Strawberries (macerated). We’re using fresh, juicy, plump strawberries from North Bay Produce. Tossed with sugar and lemon juice, these strawberries turn juicy and sweet, making them the perfect topping for a shortcake-style stack.

Fresh Lemon Juice and sugar are needed for the macerated strawberries. A splash of lemon brightens the strawberries and brings out their natural flavor. The sugar helps the berries release their juices and adds just the right amount of sweetness.

Heavy Whipping Cream, Powdered Sugar, Ground Cinnamon, and bourbon—there is nothing like homemade whipped cream! The beauty of making your own whipped cream is that you can add extra ingredients to give it a little razzle dazzle, like the ground cinnamon and bourbon. Whipped until fluffy, this cream adds a rich, dreamy layer to your pancakes.

How To Make Strawberry Shortcake Pancakes

Serving size: 4-6 people, depending on the size of your pancakes

We recommend making the macerated strawberries first, preferably the night before or at least a few hours before serving. 

Macerated Strawberries Ingredients: 

• 3 cups sliced strawberries
• 1 cup granulated or superfine sugar
• 1 tbsp + 1 tsp fresh lemon juice
• Reserve 5-6 fresh strawberries, thinly slice them, and then set them aside.

Directions for making the macerated strawberries: 

1. In a medium mixing bowl, add 3 cups sliced strawberries, 1 cup granulated sugar, and 1 tbsp + 1 tsp fresh lemon juice.
2. Stir gently to combine.
3. Place plastic wrap tightly over the bowl and allow the strawberries to steep for 3-5 hours at room temperature or overnight in the fridge. 

Ingredients for Pancakes

• 2 cups of Krusteaz Buttermilk Pancake Mix
• 1 1/3 cups of cold water
• 1 tbsp of butter for greasing griddle

Directions for making the pancakes: 

1. In a mixing bowl, combine 2 cups of Krusteaz Buttermilk Pancake Mix with 1 1/3 cups of cold water.
2. Mix until the pancake batter is lump-free.
3. Place the silicon rounds on a 300-degree preheated griddle.
4. Add a tablespoon of butter to each round.
5. Spoon in the batter and cook until bubbles start to appear.
6. Carefully remove the silicon rounds and flip over each pancake.
7. Cook until the pancakes are golden brown.

Ingredients for the Cinnamon Bourbon Whipped Cream

• 2 1/2 cups heavy whipping cream
• 5 tbsp powdered sugar
• 1/3 tsp ground cinnamon
• 2 tbsps bourbon

Directions for making the homemade whipped cream: 

1. Chill the mixing bowl and the whisk attachment in the freezer for 15-20 minutes.
2. Add the 2 1/2 cups of heavy cream to the stand mixer and mix at medium speed until the cream forms stiff peaks.
3. Add the 5 tbsp of powdered sugar, 1/3 tsp of cinnamon, and 2 tbsps of bourbon, then continue mixing until stiff peaks form.

Assemble the strawberry shortcake pancakes: 

1. Place a pancake on a serving plate and add a tablespoon of the strawberry syrup. (Feel free to add a little maple syrup as well.)
2. Add a spoonful of the prepared whipped cream.
3. Next, add 2-3 slices of the fresh strawberries.
4. Repeat the process with another layer of pancake, macerated strawberry syrup, and whipped cream.
5. Top with more fresh strawberries and macerated strawberries. 
6. Serve. 

Can I make the pancakes ahead of time?

Absolutely! Making the pancakes a day ahead or a few hours before serving is a great way to save time when hosting a brunch or for those busy mornings. Just store them in an airtight container in the fridge.

When you’re ready to serve, reheat the pancakes in a low-temp skillet or the oven at 300°F until warmed through—avoid the microwave if you want to keep them fluffy.

Can I use frozen strawberries instead of fresh ones?

However, thaw the frozen strawberries entirely and drain any excess liquid before macerating.

Frozen strawberries are different from fresh ones, but they will work!

Is there a non-alcoholic option for the whipped cream?

Absolutely. You can leave out the bourbon or substitute it with a vanilla extract or a splash of maple syrup.

Do I have to use silicone rounds?

Nope! They help create perfectly round, even pancakes, but you can skip them and pour the batter right onto a greased griddle or nonstick skillet.

What’s the best way to know when to flip the pancakes?

 Watch for bubbles forming on the surface and edges that look set. Once the bottom is golden, you’re ready to flip.

Our Strawberry Shortcake Pancakes are a decadent brunch treat that feels like dessert, so serve it whenever you’re craving something sweet and special.

So the final question is, when are you making this strawberry pancake recipe?