Life is filled with beautiful reasons to celebrate. Strawberry Shortcake Waffles with maple whipped cream can make any morning one of them.

Strawberry Shortcake Waffles with Maple Whipped Cream

No need to draft a guest list, send out invitations, or stress over all of the impossibly perfect Pinterest ideas that make your thoughtfully planned soiree look like a low-budget PTA trivia night. Instead, throw some waffles on the iron, layer them with fresh juicy strawberries, and smother the whole shebang in fluffy maple whipped cream. This is a strawberry shortcake waffle breakfast party, it takes less than half an hour to put together, and you can attend in your pajamas. Now that’s festive.

These strawberry shortcake waffles are also my way of celebrating a small milestone in my little corner of the internet: my blogiversary! For three years, I’ve been filling the interwebs with all manners of eats and nonsense, a hobby I began on a whim. If you had told the girl who first snapped a hideous picture of enchiladas on her flip phone then hit “publish” that, three years later, her little “hobby” would have exploded into her passion and career, she probably would have flung a scoop of guacamole at you and laughed.

Actually, that’s not true—she would have flung sour cream. No sense wasting good guac.

Strawberry Shortcake Waffles with Maple Whipped Cream

Buttermilk Strawberry Shortcake Waffles with Maple Whipped Cream

In all seriousness, when I look back on these three years, what touches me most isn’t that I am still here, babbling away behind the screen—it’s that you are on the other side, listening. I am still blown away every day when I hear from you that you made one of my recipes, sometimes within hours of them being published. Knowing that your toddler will eat her veggies if they’re baked into my Healthy Chicken Broccoli Rice Casserole, that my Pesto Quiche was a hit with your friends at brunch, that your husband had no idea this comforting Cheesy Mexican Chicken Quinoa Casserole was actually good for him keeps me motivated on the mornings when I’d rather sit in my sweats and watch the TODAY show, than brush my teeth and spend those hours at my stove. You make it worth it every time. Thank you.

You’ve supported, celebrated, and grieved with me. From Ben’s graduation, to sharing about the loss of my Dad, to the purchase of our first home, anytime I have shared something that touches me to the core, you have showered me with support. Thank you.

You also put up with my antics, over application of alliteration, and outrageous analogies on a tri-weekly basis. Thank you. Truly, you deserve a medal, a hug, and most importantly, an entire stack of strawberry shortcake waffles with extra maple whipped cream.

Strawberry Waffles with Maple Whipped Cream

About These Strawberry Shortcake Waffles

This dreamy breakfast is inspired one of my all-time favorite summer foods, strawberry shortcake. For the “cake,” I swapped golden buttermilk waffles, made with Bob’s Red Mill Buttermilk Pancake and Waffle Mix. I love that it’s 100% whole grain, made from wholesome ingredients, and adheres to the strictest of waffle standards: lightly crispy on the outside, golden and fluffy on the inside. Also, because it is so simple to make, I can focus on chugging my coffee, instead of fussing with too many ingredients first thing in the AM.

Buttermilk Strawberry Waffles

To go from waffle to strawberry shortcake waffle, add two simple but powerful ingredients: strawberries and whipped cream, a combination likely invented by angels. I gave the homemade whipped cream a special breakfast twist by sweetening it lightly with maple syrup. Just like my similarly festive Strawberry Crepes, it’s positively lovely and just the sort of decadence I want on a weekend morning. This is a celebration, remember?

How to Store, Reheat, and Freeze Strawberry Waffles

  • To Store. Store leftover waffles in an airtight storage container in the refrigerator for up to 4 days.
  • To Reheat. Gently rewarm waffles in the microwave until warmed through.
  • To Freeze. Place waffles in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

More Scrumptious Waffle and Pancake Recipes

Maple whipped cream. Perfect for topping ice cream or strawberry waffles!

To further the festivities and to express my gratitude in a teeny, tiny way to all of you, I’m teaming up with Bob’s Red Mill, a company I love and have worked with since my blog’s earliest days, to giveaway a full set of pancake and waffle mixes. I’ve tried and love every single one of these whole grain breakfast beauties, and I hope that you do too!

Pancake Mix Giveaway Pack

{That’s 7-Grain, Buckwheat, 10-Grain, Buttermilk, High Fiber, and Cornmeal}

**Giveaway ended. Thanks so much to all who entered and congrats to the winner!**

Thank you for making these three years of blogging so meaningful. You are, quite simply, the best.

Looking for a waffle iron?

  • For a standard waffle iron that’s easy to store, affordable, and cooks yummy waffles, I own and recommend this one.
  • For the true waffle enthusiast (or those cooking for crowds), this top-of-the-line waffle baker is incredible and cooks two perfect waffles at the same time!
Strawberry Shortcake Waffles with Maple Whipped Cream

Strawberry Shortcake Waffles

5 from 2 votes
Fluffy buttermilk waffles layered with fresh strawberries and maple whipped cream.

Prep: 20 mins
Cook: 10 mins
Total: 30 mins

Servings: 4 waffles (can easily be halved or doubled)


For the Strawberry Waffles:

  • 16 ounces fresh strawberries
  • 2 cups Bob's Red Mill Buttermilk Pancake and Waffle Mix
  • 4 eggs
  • 1/4 cup canola oil, light olive oil, or melted and cooled coconut oil
  • 1 1/2 cups cold milk

For the Maple Whipped Cream:

  • 1 cup heavy whipping cream
  • 2 tablespoons pure maple syrup


  • Preheat your waffle iron. Cut the tops off of the strawberries, slice, and set aside. If you like, preheat the oven to 200 degrees F to keep the waffles warm between batches.
  • Place the 2 cups mix in the bottom of a large mixing bowl. In a separate bowl or large measuring cup, whisk together the eggs, oil, and milk. Make a well in the center of the dry ingredients, then add the wet ingredients all at once. With a fork, gently stir to combine, being careful not to overmix. The batter will be slightly lumpy. Cook the waffles according to your waffle iron's instructions. If desired, place the waffles on a baking sheet and keep warm in the preheated oven until you are ready to serve.
  • With an electric mixer, whip the cream on medium high speed until it starts to thicken. Add the maple syrup, then continue mixing on high until very fluffy and still peaks form.
  • To serve, slice the waffles into halves or quarters, then layer with the strawberries and maple whipped cream. Top with additional strawberries and more whipped cream (really, you can't have enough of the maple whipped cream here). Enjoy immediately.

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The fine print: Giveaway open to U.S. residents 18 and older. One entry per person (multiple entries/comments will be disqualified). Winner will be selected via a random number generator and contacted via the email address used to leave the winning comment. Winner will have 48 hours to respond, at which point another winner will be chosen. The giveaway will remain open until 10 p.m. CST on Thursday, June 11th. Bob’s Red Mill compensated me for my time to develop this recipe, but as always all opinions are my own.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. We love to top our pancakes with honey and fruit. Sometimes with chocolate syrup and strawberries on special occasions. I can’t wait to get a waffle iron, I haven’t had one in years! 

  2. This is such a classic that it never goes out of style. Perfect for a Sunday brunch, just add a mimosa!

  3. Erin, we had these for breakfast this morning.  I use Bob’s Red Mill products all the time!  I loved the nutritional value these waffles offered with fruit, whole grain, fiber, and so much protein!  And they were delicious!  I added to this recipe just for personal tastes of my family cinnamon, vanilla, Bob’s Red Mill  Chia Seed (for more fiber and nutrition without altering taste), and honey.  I placed a little honey within so there would be no need to drown them in maple syrup which I am very guilty of doing. :-)  Thank you for the above pictures of various Red Mill products.  I had no idea there was a high fiber pancake/waffle mix and had always just bought the regular one.  I’m excited to try the high fiber one. Thank you for posting such a yummy recipe that I feel good about serving to my family.5 stars

    1. Sheila, so excited to hear that you enjoyed these waffles! Your additions sound scrumptious—I’m going to add cinnamon myself next time. I hope you enjoy the other mixes too. The 10 grain is another one of my personal favorites!

  4. Great recipe! Made some this morning for my picky toddler and he LOVED them! The only difference I would very HIGHLY recommend is to take the little bit of extra time to make your maple whip cream in an actual whip cream canister, just because mixing the syrup in with the heavy cream in just a mixer makes the resulting whip cream a little runny and not as light & airy as when you use a canister with the nitrous oxide chargers.5 stars

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