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Strawberry Shortcake Vanilla Custard Pancake Stack

Fluffy layered pancakes filled with creamy vanilla custard, fresh strawberries, and buttery shortcake crumble.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American, Brunch
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Pancakes
  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.75 cups milk
  • 2 eggs
  • 4 tbsp unsalted butter melted
  • 2 tsp vanilla extract
Vanilla Custard
  • 2 cups whole milk
  • 0.5 cup granulated sugar
  • 4 egg yolks
  • 3 tbsp cornstarch
  • 2 tsp vanilla extract
  • 2 tbsp unsalted butter
Strawberry Filling
  • 3 cups fresh strawberries sliced
  • 3 tbsp granulated sugar
  • 1 tsp lemon juice
Shortcake Crumble
  • 1 cup shortbread cookies crushed
  • 3 tbsp melted butter

Equipment

  • Mixing bowls
  • Nonstick skillet
  • Saucepan
  • Whisk

Method
 

  1. Combine strawberries, sugar, and lemon juice. Let sit until juicy.
  2. Heat milk and whisk together egg yolks, sugar, and cornstarch.
  3. Cook custard mixture until thickened, then stir in butter and vanilla.
  4. Whisk pancake ingredients and cook pancakes until golden.
  5. Mix crushed shortbread cookies with melted butter.
  6. Layer pancakes with custard, strawberries, and crumble.
  7. Repeat layers and garnish before serving.

Notes

Chill custard fully before layering for the cleanest pancake stack.