Fernanda López

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Recipe of Strawberry Pancake with Cream

Strawberry Pancake with Cream

25 mins
45 mins
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As the title says, this is a fusion of two famous and delicious desserts, the pancake and the strawberries with cream, it is a delicious and incredible dessert, besides it is very simple to prepare.
Learn more about Fernanda López


10 portions
  • 500 grams flour, sifted
  • 1 tablespoon baking soda
  • 225 grams Gloria® Gourmet Le Cordon Bleu butter
  • 250 grams sugar
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 200 grams frozen strawberry, or fresh washed and disinfected
  • red food coloring, necessary amount
  • 40 grams sugar
  • 2 tablespoons Water, and a few drops of lemon juice
  • 150 grams cream cheese


Put the disinfected and chopped strawberries in a bowl and add the 40 g of sugar, rest Flour the mold and preheat the oven to 180 ° C.
Accrete the cream cheese with 50 g of sugar and cream. Reserve. Apart put the strawberries and sugar already in a pan, add water, lemon and two drops of red dye, stir and cook a few minutes over medium heat. Strain and reserve.
Acremer the butter with the 250 g of sugar, add the vanilla and there was one by one. Sift the flour and baking powder and add it to the butter mixture.
Pour half of the pancake mixture into the mold, then in the center as a filling and without touching the mold walls, strawberries and cheese mixture, then the other half of the pancake covering the filling.
Bake for 45 minutes at approximately 180 ° C, until the pancake has a golden tone.
Let cool, unmold and serve.


It is served and can be decorated with whipped cream, chantilly, icing sugar and accompanied with vanilla ice cream and fresh strawberries.


The filling should not touch the mold, it should be in the center of the pancake, the cheese is more easily applied with a pastry bag.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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