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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

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.

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