Strawberry Shortcake Waffles

Course: Breakfast, Brunch, Main Course

Cuisine: North American

Prep Time: 40

Cook Time: 20

Total Time: 1

Servings: servings

Calories: 976kcal

Author: Lord Byron's Kitchen

Light and airy Strawberry Shortcake Waffles make a perfect weekend brunch item! Prepared with delicious homemade waffles and layered with whipped cream, sliced fresh strawberries, strawberry shortcake crumbs, and syrup, this is one scrumptiously impressive and flavourful treat!

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Ingredients

For the Toppings:

3/4 cup strawberry shortcake crumbs
1/4 cup syrup or honey (optional)
3 cups strawberries, sliced
1 1/2 cups whipped cream
3 tablespoons chocolate pieces (optional)

For the Waffles:

2 large eggs
1 1/2 cups milk
6 tablespoons butter, melted and cooled
1 1/2 teaspoons vanilla bean paste (or one teaspoon vanilla extract)
2 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
non-stick cooking spray

Instructions

If you have not already prepared the Strawberry Shortcake Crumbs, do that first. These crumbs take eight minutes in the oven and then at least fifteen minutes of chilling time in the fridge. They’re not cumbersome to make, but from start to finish, you will need about 30 minutes. Get them done and out of you way first.
Preheat your waffle maker according to the instructions that accompany your appliance. Preheat your oven to 200 degrees F. Line a baking sheet with a wire cooling rack and set aside. DO NOT grease the waffle irons yet!
In a bowl or large measuring cup, whisk together the eggs and milk until well combined. Pour in the melted and cooled butter and vanilla bean paste or extract. Whisk to combine and set aside. Add the flour, sugar, baking powder, and salt to mixing bowl. Whisk the ingredients to combine them.
Pour the egg mixture into the flour mixture and use a whisk to combine everything together. Do not completely overmix the ingredients. A few small lumps are fine and encouraged.
Now you can coat the waffle irons. DO NOT use butter! Use a non-stick cooking spray. Butter will burn and some of the water content will evaporate after each use, so by waffle number three, there is bound to be sticking. Avoid sticking by using non-stick cooking spray!
Depending on the size of your waffle maker, scoop out the desired amount of waffle batter and position it right onto the center of the bottom iron. (I’m using 1/2 cup of batter for each waffle.) Close the waffle maker lid and cook according to your maker’s instructions. Cook in batches, keeping cooked waffles warm by placing them onto the prepared baking sheet and keeping in the pre-heated oven.
To assemble, place a waffle onto the center of a plate. Sprinkle over a heaping tablespoon of the strawberry shortcake crumbs. Top that with a layer of sliced strawberries. Drizzle over a little syrup or honey if using. Then, add a few small dollops of whipped cream. Add a few pieces of chocolate if using. Place another waffle onto the pile and layer again in the same order – strawberry shortcake crumbs, sliced strawberries, syrup or honey, whipped cream, and chocolate.
When your stack is to the desired height, garnish with more crumbs and a bigger dollop of whipped cream. Add some more chocolate and little bit more crumbs. Top that with a whole, unsliced strawberry or two, and serve immediately!

Notes

Each serving is calculated at 4 waffles per person. The nutritional information does not account for honey or syrup.

You can use the syrup or honey cold or at room temperature. They can also be warmed over medium-low heat in small saucepan. Transfer them to a small pitcher for easy pouring.

Nutrition