Best 3 Strawberry Shortcake Sheet Pan Pancakes Recipe By Tasty Recipes

Calling all strawberry shortcake lovers! This sheet pan pancake recipe by Tasty is the ultimate summer breakfast or brunch dish. With fluffy pancakes, sweet strawberries and a creamy vanilla sauce, this delicious treat will be a hit with family and friends. This easy recipe uses simple ingredients and can be made in just a few steps. Get ready to indulge in a delightful strawberry shortcake experience with this tasty sheet pan pancake recipe.

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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

Strawberry Shortcake image

I grew up helping my mom make a lot in our farmhouse kitchen; strawberry shortcakes, roasts, soups and pies. This sunny strawberry shortcake recipe brings back memories of family summers on the farm. -Janet Becker, Anacortes, Washington

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 10

Ingredients

2/3 cup sugar
1/4 cup shortening
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 cup heavy whipping cream, whipped
1-1/2 quarts fresh or frozen strawberries, sliced

Steps:

In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. , Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.

Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 188mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.

SLAB STRAWBERRY SHORTCAKE

Slab Strawberry Shortcake image

Shortcake to feed a crowd! With no individual assembly required, this genius recipe couldn't be more perfect for all of your spring and summer gatherings. The from-scratch biscuit base is scone-like in its buttery texture and tastes great on its own, but when topped with sweetened whipped cream and sugared strawberries, it's simply divine. If you have other fresh berries on hand, you can use your favorite combination to top the shortcake base. This dessert will be your new party favorite.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h55m

Yield 16

Number Of Ingredients 12

Ingredients

3 1/2 cups Gold Medal™ all-purpose flour
1/2 cup granulated sugar
5 teaspoons baking powder
1/2 teaspoon salt
1 cup cold butter, cut in pieces
2 eggs, slightly beaten
2 cups heavy whipping cream
1 quart (4 cups) strawberries, sliced
1/4 cup granulated sugar
2 cups heavy whipping cream
1/3 cup powdered sugar
1 teaspoon vanilla

Steps:

Heat oven to 400°F. In large bowl, stir the flour, 1/2 cup granulated sugar, baking powder and salt until blended. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.
In small bowl, beat eggs and 2 cups whipping cream just until blended. Stir into flour mixture until mixture forms a soft dough. Using lightly floured fingers, pat and press dough in bottom of 15x10x1-inch ungreased pan.
Bake 16 to 20 minutes or until golden brown. Cool completely, about 1 hour.
Meanwhile, in large bowl, mix strawberries and 1/4 cup granulated sugar; stir occasionally.
When ready to serve, in chilled large bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Spread top with whipped cream. Using slotted spoon, spoon sugared berries over top. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 470, Carbohydrate 35 g, Cholesterol 120 mg, Fat 6 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 13 g, TransFat 1 g

Tips:

For a sweeter pancake, add an extra 1/4 cup of sugar to the batter.
To make the pancakes more fluffy, let the batter rest for 5-10 minutes before cooking.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
Be sure to preheat your griddle or skillet over medium heat before cooking the pancakes.
Cook the pancakes for 2-3 minutes per side, or until they are golden brown and cooked through.
Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.

Conclusion:

Strawberry Shortcake Sheet Pan Pancakes are a delicious and easy breakfast or brunch recipe that is perfect for a crowd. The pancakes are fluffy and flavorful, and the strawberry topping is sweet and tart. This recipe is sure to be a hit with everyone who tries it.