Strawberry Shortcake Waffles
Fluffy whole wheat waffles layered with maple whipped cream and fresh strawberries. It's like having a strawberry shortcake for breakfast!
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Servings: 4 waffles (can easily be halved or doubled)
Ingredients
For the Strawberry Waffles:
- 16 ounces fresh strawberries
- 1 batch Blender Whole Wheat Waffles or your favorite waffle recipe or mix
For the Maple Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons pure maple syrup
Instructions
- 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.
- Prepare the whole wheat waffle batter according to the recipe, then cook following 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.
Notes
- 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.
Nutrition
Calories: 269kcalCarbohydrates: 17gProtein: 2gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 82mgPotassium: 241mgFiber: 2gSugar: 12gVitamin A: 892IUVitamin C: 67mgCalcium: 69mgIron: 1mg
