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Chef V’s Mini Strawberry Shortcake Pancake Cakes

BT Montreal | posted Tuesday, May 7th, 2019

Makes 8-10 portions


Lemon Ricotta Pancake Mix

  • 1 cup ricotta cheese
  • 1 ½ tbsp lemon zest
  • 1 ¼ cup buttermilk
  • 3 large eggs, separated
  • 1 tbsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 2 tbsp granulated sugar
  • 1/2 tsp salt
  • 1/4 cup butter (to cook the pancakes)

Whipping Cream

  • 1L 35% whipping cream (make sure it is very cold)
  • 1 cup powdered sugar
  • 1 tbsp vanilla


  • 3 cups strawberries, quartered
  • 2 tbsp granulated sugar
  • 1 tbsp vanilla extract



  1. In a large bowl, combine all the wet ingredients: ricotta, lemon zest, buttermilk, egg yolks and vanilla. In a separate bowl mix together the dry ingredients: flour, baking powder, sugar and salt. Then add the dry ingredients to the wet ingredients. In another bowl, using an electric hand mixer whisk together the egg whites until they are light and fluffy (to create what looks like a meringue). Using a spatula gradually fold in the egg whites into the batter. Warm a frying pan or skillet (10-12 inch) on medium-high heat, add in the butter (1 tbsp at a time) and wait for it to melt. Using an 8-ounce ladle, pour the batter into the pan. Once the batter bubbles it’s time to flip them. Cook an additional 2-3 minutes (do not press down on them) and then remove and set aside on a dish covered with aluminum foil to keep warm.
  2. In a bowl, using an electric hand mixer whip the cream, sugar and vanilla on medium speed. Then increase the speed to high and whip until it reaches a peak. Store in the fridge until you need it.
  3. In a separate bowl mix together the strawberries, sugar and the vanilla extract. Allow the mixture to macerate.
  4. Assembly:
  5. Layer pancake, whipped cream, strawberries and continue until you reach 5 layers. Then top with some extra strawberries and whipped cream and white chocolate. Enjoy!