Strawberry Shortcake Pancakes Food

THE BEST CLASSIC STRAWBERRY SHORTCAKE

Steps:

• For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
• Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
• Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
• Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
• Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
• Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
• Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.

STRAWBERRY SHORTCAKE SHEET PAN PANCAKES RECIPE BY TASTY

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!

STRAWBERRY SHORTCAKE PANCAKES

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.