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Strawberries and Cream Pancake Cake

Serves 4-6 #STARFineFoods Ingredients: For the Pancake Cake 1 1/2 cups whole milk 1/4 cup STAR White Wine Vinegar 2 cups organic unbleached all-purpose flour 1/4 cup organic sugar 2 tsp. baking powder 1 tsp. baking soda 3/4 tsp. kosher salt 2 eggs, room temperature 1/3 cup of butter, melted 2 tsp. vanilla extract 1/2 cup strawberry jam, divided 16 oz. sliced strawberries, divided For Whipped Cream Cheese Frosting 16 oz. cream cheese, room temperature 3 cups heavy whipping cream 1/2 cup powdered sugar 2 tsp. vanilla extract Instructions:

For Pancake Cake:

In a large measuring cup combine milk and vinegar and set aside for 5 minutes to “sour”. Add the eggs and vanilla and whisk. Set aside.

In a large bowl add the flour, sugar, baking powder, baking soda, and salt.

Pour the milk mixture into the dry ingredients, whisk just until combined.

Add the melted butter and give a gentle stir. Do not over mix. Some lumps are okay.

Heat a large skillet over medium heat, and coat with a little butter or cooking spray, pour 3/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface.

Flip with a spatula and cook until browned on the other side. Let pancakes cool completely.

In a 6-inch spring form pan place one pancake at the bottom of the pan. Top with 2 tablespoons jam.

Spread 1 cup whipped cream, strawberries, and repeat 2 more times. Keep refrigerated until ready to serve.

For Whipped Cream Cheese Frosting:
In a stand mixer beat cream cheese and sugar until smooth.

 

Add heavy cream and vanilla. Beat on high until stiff peaks have formed.

Strawberries and Cream Pancake Cake

 #STARFineFoods

White Wine Vinegar

Perfect as a replacement for heavy cream or butter to balance flavors. Using STAR Wine Vinegars is a quick and easy way to enhance foods without adding extra calories, fat or salt.

Learn More Buy Now

Ingredients

  • For the Pancake Cake
  • 1 1/2 cups whole milk
  • 1/4 cup STAR White Wine Vinegar
  • 2 cups organic unbleached all-purpose flour
  • 1/4 cup organic sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 3/4 tsp. kosher salt
  • 2 eggs, room temperature
  • 1/3 cup of butter, melted
  • 2 tsp. vanilla extract
  • 1/2 cup strawberry jam, divided
  • 16 oz. sliced strawberries, divided
  • For Whipped Cream Cheese Frosting
  • 16 oz. cream cheese, room temperature
  • 3 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 2 tsp. vanilla extract

Instructions

1

For Pancake Cake:

In a large measuring cup combine milk and vinegar and set aside for 5 minutes to “sour”. Add the eggs and vanilla and whisk. Set aside.

2

In a large bowl add the flour, sugar, baking powder, baking soda, and salt.

3

Pour the milk mixture into the dry ingredients, whisk just until combined.

4

Add the melted butter and give a gentle stir. Do not over mix. Some lumps are okay.

5

Heat a large skillet over medium heat, and coat with a little butter or cooking spray, pour 3/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface.

6

Flip with a spatula and cook until browned on the other side. Let pancakes cool completely.

7

In a 6-inch spring form pan place one pancake at the bottom of the pan. Top with 2 tablespoons jam.

8

Spread 1 cup whipped cream, strawberries, and repeat 2 more times. Keep refrigerated until ready to serve.

9

For Whipped Cream Cheese Frosting:
In a stand mixer beat cream cheese and sugar until smooth.

10

 

Add heavy cream and vanilla. Beat on high until stiff peaks have formed.

1

For Pancake Cake:

In a large measuring cup combine milk and vinegar and set aside for 5 minutes to “sour”. Add the eggs and vanilla and whisk. Set aside.

2

In a large bowl add the flour, sugar, baking powder, baking soda, and salt.

3

Pour the milk mixture into the dry ingredients, whisk just until combined.

4

Add the melted butter and give a gentle stir. Do not over mix. Some lumps are okay.

5

Heat a large skillet over medium heat, and coat with a little butter or cooking spray, pour 3/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface.

6

Flip with a spatula and cook until browned on the other side. Let pancakes cool completely.

7

In a 6-inch spring form pan place one pancake at the bottom of the pan. Top with 2 tablespoons jam.

8

Spread 1 cup whipped cream, strawberries, and repeat 2 more times. Keep refrigerated until ready to serve.

9

For Whipped Cream Cheese Frosting:
In a stand mixer beat cream cheese and sugar until smooth.

10

 

Add heavy cream and vanilla. Beat on high until stiff peaks have formed.

In This Recipe

White Wine Vinegar

Perfect as a replacement for heavy cream or butter to balance flavors. Using STAR Wine Vinegars is a quick and easy way to enhance foods without adding extra calories, fat or salt.

Learn More Buy Now

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