A long, cold spring has pushed strawberries to be available locally until the end of June, easily three weeks later than usual. I bought a late quart, and then looked for something to do with them.On the menu this week was pancakes, so I thought maybe I could find a strawberry shortcake pancake recipe. I thought this sheet pan variety seemed like an interesting and easy one to try.
The pancake was good, especially with the local strawberries. I doubt store-bought varieties would be as good due to the fact that they are usually a little less juicy and sweet. I added a bit more than the cup of strawberries called for, because I wanted to make sure there was plenty of yummy strawberry flavor. I used the amount of cream cheese called for, but cut it in smaller pieces to hopefully get more even distribution. I even sprinkled some coarse sugar across the top, but I think this would be even better if you used a cinnamon sugar cream cheese. The little bit of extra sweetness would be perfect.
I ended up with a ton of leftovers from this recipe, but that's a good thing. They'll make great breakfasts in the future.
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