If you love pancakes and adore a good berry dessert, then this Pancake Cake With Pastry and Berry Fruit Recipe is sure to capture your heart and taste buds. This delightful creation brings together fluffy homemade pancakes, crisp golden puff pastry, luscious whipped cream, and a medley of fresh berries all layered into a stunning cake. It’s perfect for elevating any brunch, celebratory breakfast, or even a charming dessert that feels personal and indulgent. Trust me, once you try this Pancake Cake With Pastry and Berry Fruit Recipe, it will become an irresistible go-to for your special occasions.
Ingredients You’ll Need
Gathering simple, high-quality ingredients is the secret to making this recipe shine. Each item plays a vital role in creating the perfect balance of texture, flavor, and color that makes this cake truly memorable.
- 2 cups all-purpose flour: The base for fluffy, tender pancakes with a mild bite.
- 2 tablespoons granulated sugar: Adds just enough sweetness to enhance the flavor.
- 1 tablespoon baking powder: Ensures your pancakes rise beautifully and stay light.
- 1/2 teaspoon salt: Balances sweetness and brings out all the flavors.
- 2 large eggs: Provide structure and richness to the batter.
- 1 3/4 cups whole milk: Keeps pancakes moist and tender with creamy depth.
- 1/4 cup unsalted butter (melted): Adds richness and a lovely buttery aroma.
- 1 teaspoon vanilla extract: Infuses a warm, inviting fragrance that makes every bite feel special.
- 1 sheet puff pastry (thawed): Brings a golden, flaky crunch that contrasts perfectly with soft pancakes.
- 2 cups mixed fresh berries: A vibrant mix of strawberries, blueberries, and raspberries for fresh, tart bursts of flavor.
- 1/4 cup berry jam or preserves: Adds sweetness and a sticky, luscious layer to the cake.
- 1 cup heavy whipping cream: Whipped to soft peaks for a light, airy topping and filling.
- 2 tablespoons powdered sugar: Sweetens the whipped cream just right without overpowering.
- Fresh mint leaves for garnish (optional): Adds a pop of green and a refreshing aroma.
How to Make Pancake Cake With Pastry and Berry Fruit Recipe
Step 1: Bake the Puff Pastry
First things first, preheat your oven to 400°F (200°C). Roll out the puff pastry sheet onto a baking tray lined with parchment paper, then pop it into the oven for about 12 to 15 minutes until it puffs up and gets beautifully golden and crisp. This flaky layer will add that irresistible crunch which brings this pancake cake to life. Set it aside to cool while you move on to the pancakes.
Step 2: Prepare the Pancake Batter
In a large bowl, whisk together your flour, sugar, baking powder, and salt; these dry ingredients give your pancakes structure and just the right lift. In a separate bowl, beat the eggs, then add the milk, melted butter, and vanilla extract for that classic rich flavor. Pour the wet mixture into the dry ingredients and stir gently until everything is just combined—the key is to avoid overmixing so your pancakes stay light and tender.
Step 3: Cook the Pancakes
Heat a non-stick skillet over medium heat, lightly greased with butter or oil for the perfect golden crust. Pour about 1/4 cup of batter per pancake onto the skillet, cooking until you see bubbles forming on the surface, roughly 2 minutes. Flip carefully and cook for another minute until both sides are delightfully golden. Repeat this process until you have 8 to 10 pancakes ready to go—a stack that promises layers of soft, warm goodness.
Step 4: Warm the Berry Jam
Place your berry jam in a small saucepan and warm it gently over low heat until it becomes slightly thinned out. This makes it easier to spread and helps it meld into the layers seamlessly, infusing each bite with fruity sweetness.
Step 5: Whip the Cream
In a clean bowl, whip the heavy cream with powdered sugar until soft peaks form. This fluffy cream is essential for adding lightness and a luscious texture that balances the cake’s flavors perfectly.
Step 6: Assemble the Pancake Cake With Pastry and Berry Fruit Recipe
Now the magic happens: start by placing a pancake on your serving plate, then spread a dollop of whipped cream, followed by a spoonful of the warm berry jam, and scatter a few fresh berries on top. Repeat layering pancakes, cream, jam, and berries. Add the crisp puff pastry either in the middle or as a topping to give a delightful crunch in every bite. Finish off with a generous layer of whipped cream and a handful of berries on top. Chill the assembled cake for at least 30 minutes if you prefer neat slices and firm layers.
How to Serve Pancake Cake With Pastry and Berry Fruit Recipe
Garnishes
For a gorgeous presentation, scatter extra fresh berries and place a few fresh mint leaves on top for a pop of color and freshness. A dusting of powdered sugar adds that delicate snow-kissed look, making your pancake cake look as stunning as it tastes.
Side Dishes
Serve this pancake cake alongside a hot cup of coffee, a spiced chai latte, or even a fresh fruit salad to keep the berry theme going. Lightly toasted nuts or a drizzle of honey can also complement the flavors beautifully without overwhelming the palate.
Creative Ways to Present
Slice it into generous wedges like a layered cake or serve individual mini stacks on dessert plates for a charming personal touch. You can even assemble smaller versions in glass jars or trifle bowls, layering pancakes, cream, jam, and berries for a crowd-pleasing display that’s as fun to eat as it is to look at.
Make Ahead and Storage
Storing Leftovers
If any pancake cake remains, cover it tightly with plastic wrap or store in an airtight container in the refrigerator. It will stay fresh for 1 to 2 days, though the puff pastry crunch may soften slightly.
Freezing
This cake is best enjoyed fresh, but you can freeze leftover pancakes (without the cream and fillings) individually wrapped for up to 2 months. Assemble the cake just before serving for the best texture and flavor.
Reheating
Reheat leftover pancakes gently in a toaster or skillet to refresh their texture before layering again. Avoid microwaving the assembled cake as it may cause the cream to separate and the pastry to get soggy.
FAQs
Can I use frozen berries for the Pancake Cake With Pastry and Berry Fruit Recipe?
Absolutely! Just thaw and drain them well beforehand to prevent excess moisture from making the pancakes soggy. Frozen berries still provide wonderful flavor and color.
Is puff pastry necessary in this recipe?
While the puff pastry adds a delightful crunch and distinctive texture contrast, you can skip it for a simpler version. Just be aware the cake’s layers will be softer throughout.
Can I make this recipe dairy-free?
Yes, swap out whole milk for your favorite plant-based milk and use dairy-free butter alternatives. Use coconut cream instead of heavy whipping cream for a dairy-free whipped topping.
How long can I prepare this Pancake Cake With Pastry and Berry Fruit Recipe in advance?
For the best taste and texture, assemble and chill the cake up to a few hours ahead of time. Avoid making it a day in advance as the puff pastry will lose its crispness.
What are some variations to try with this pancake cake?
Feel free to experiment by adding lemon zest or almond extract to the batter, swapping berries for stone fruits like peaches, or using flavored jams and different herbs for garnish to keep the recipe exciting and personalized.
Final Thoughts
This Pancake Cake With Pastry and Berry Fruit Recipe is one of those rare treats that feel both nostalgic and fancy at the same time. It’s a fun way to turn simple ingredients into a show-stopping dessert or brunch centerpiece that your friends and family will rave about. So, go ahead, gather your ingredients, and surprise everyone with layers of light pancakes, crisp pastry, juicy berries, and luscious cream that come together in perfect harmony. You won’t regret it.
Print
Pancake Cake With Pastry and Berry Fruit Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
This delicious Pancake Cake with Pastry and Berry Fruit combines fluffy pancakes layered with whipped cream, mixed berries, berry jam, and a golden baked puff pastry for added crunch. Perfect for brunch or dessert, this European-inspired layered pancake cake offers a delightful combination of textures and flavors.
Ingredients
Pancake Batter
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups whole milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Pastry and Berries
- 1 sheet puff pastry, thawed
- 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
- 1/4 cup berry jam or preserves
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Garnish
- Fresh mint leaves (optional)
Instructions
- Bake Puff Pastry: Preheat your oven to 400°F (200°C). Roll out the thawed puff pastry sheet onto a baking sheet and bake for 12–15 minutes until it becomes golden and crisp. Remove from oven and set aside to cool.
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to combine all the dry ingredients evenly.
- Mix Wet Ingredients: In another bowl, beat the eggs, then add the whole milk, melted unsalted butter, and vanilla extract. Whisk until fully combined.
- Make Pancake Batter: Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined; avoid overmixing to keep pancakes fluffy.
- Cook Pancakes: Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour approximately 1/4 cup of batter for each pancake. Cook until bubbles form on the surface (about 2 minutes), then flip and cook the other side until golden (about 1 minute). Repeat to make 8–10 pancakes.
- Warm Berry Jam: In a small saucepan, gently warm the berry jam until it becomes slightly fluid and easier to spread. Set aside.
- Whip Cream: In a mixing bowl, whip the heavy cream with the powdered sugar until soft peaks form, creating a smooth and light whipped cream.
- Assemble Pancake Cake: Start layering on a serving plate: place a pancake, spread whipped cream, add a spoonful of warm jam, and scatter some fresh berries. Repeat layering pancakes with cream, jam, and berries. Insert the baked puff pastry sheet either in the middle or on top of the cake to add a crispy texture.
- Finish and Chill: Add a final layer of whipped cream and berries on top, and garnish with fresh mint leaves if desired. Chill the assembled cake in the refrigerator for 30 minutes before slicing and serving to allow flavors to meld.
Notes
- You can use frozen berries instead of fresh; just thaw and drain them well before use.
- For an extra flavor boost, add lemon zest to the pancake batter.
- Add a splash of berry liqueur to the whipped cream for a boozy twist.
