Strawberries and Cream Pancake Cake



  • 1.5 cups whole milk
  • 1/4 cup white wine vinegar, or distilled such as Star Fine Foods 
  • 2 cups organic unbleached all-purpose flour
  • 1/4th cup organic sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp kosher salt
  • 2 eggs, room temperature
  • 1/3rd cup butter, melted
  • 2 tsp vanilla extract
  • 1/2 cup strawberry jam, divided
  • 16 oz sliced strawberries, divided
  • Whipped cream cheese frosting (recipe below), divided


  • 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.

To assemble:

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.

Whipped Cream Cheese Frosting Recipe:

  • 16 oz cream cheese, room temperature
  • 3 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 2 tsp vanilla extract


in a stand mixer beat cream cheese and sugar until smooth. Add heavy cream and vanilla. Beat on high until stiff peaks have formed.

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