Strawberry Shortcake Pancakes

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Coconut flour pancakes stacked with fresh strawberries and whipped cream come together as unforgettable strawberry shortcake pancakes. Fluffy, filling, and ready in 20 minutes. This is the breakfast that made me forget wheat pancakes exist.

I never look back at wheat pancakes and maple syrup when I have this on the table. That’s not an exaggeration. The coconut flour pancakes are fluffy and filling, giving everything you want in a pancake. The strawberries bring natural sweetness, and the whipped cream makes it feel like dessert. Except it’s not. 

The macros are solid, it’s gluten-free, and it comes together in 20 minutes. This is the kind of breakfast that makes a regular Saturday feel like something worth celebrating.

How to Make Strawberry Shortcake Pancakes

Make the pancakes, slice the strawberries, whip the cream and stack everything as high as you like. Full ingredients and measurements are in the recipe card below.

Ingredient Notes

Coconut flour pancakes: The base of the whole thing. Use my coconut flour pancake recipe. It’s the one I’ve been making for years, and the texture is exactly right for stacking. Don’t substitute a different pancake base here.

Fresh strawberries: Slice them thinly or halve them. Frozen berries won’t work because they would release too much liquid, making everything soggy. If you want to mix it up with other low-carb fruits, fresh blueberries and blackberries all work well. And yes, strawberries are keto.

Whipped cream: Make your own or use a store-bought sugar-free version. For dairy-free, coconut whipped cream is a great swap. If you need a recipe, Low-Carb No-Carb’s keto whipped cream is a reliable one. Alternatively, make coconut whipped cream for a dairy-free option.

​​Instructions

1. Make the coconut flour pancakes.
2. While the pancakes cook, slice the strawberries and whip the cream.
3. To assemble: place a pancake on a plate, spread a generous layer of whipped cream, add a few strawberry slices. Repeat until you’ve stacked as high as you like.
4. Serve immediately.

Expert Tips

• Prep the toppings while the pancakes are on the pan. Everything comes together faster that way and you can serve it hot.
• For a brunch spread, lay everything out separately and let people build their own stacks. Bulk-prep the pancakes ahead and reheat on the stovetop before serving. It’s a memorable setup that takes almost no effort on the day.
• Fresh strawberries only. Frozen berries release water as they thaw and will make the layers collapse.

How to Store Strawberry Shortcake Pancakes

Store the pancakes, strawberries, and whipped cream separately. Pancakes keep in the fridge for 2 days or freeze for up to 3 months. Add parchment between every pancake so they don’t stick. Assemble fresh each time.

How to Serve Strawberry Shortcake Pancakes

This works as a weekend breakfast, a special occasion brunch, or honestly just a Tuesday when you want something that feels worth sitting down for. Pair with strawberry lemonade for a full strawberry-themed spread or a keto cold brew or nourishing bone broth late for an energizing boost.

More Keto Recipes with Strawberries

• Keto French toast
• Mini keto strawberry shortcake
• Strawberry cheesecake smoothie
• Keto skillet berry crumble

You can also try our cream cheese pancakes, 2-ingredient keto waffles, or sweet keto flatbreads topped with strawberries! And if you’re in a waffle mood, these keto waffles from Resolution Eats would be delicious with all the strawberry toppings.