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–+ servings
strawberry shortcake waffles

Easy Strawberry Shortcake Waffles

5 from 1 vote
These incredible waffles feature a crispy vanilla base layered with fresh macerated strawberries and homemade whipped cream. Rest the batter for 5 minutes for the fluffiest interior.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Breakfast
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour Spoon and level to measure
  • 2 tablespoons granulated sugar Plus 1 tablespoon for the berries
  • 1 tablespoon baking powder Check expiration date for best lift
  • 1 ½ cups whole milk Room temperature
  • ⅓ cup unsalted butter Melted and slightly cooled
  • 2 large eggs Room temperature
  • 1 teaspoon vanilla extract Pure extract is best
  • 2 cups fresh strawberries Hulled and thinly sliced
  • 1 cup heavy whipping cream Whipped to soft peaks

Equipment

  • 1 Waffle iron Preheated before cooking
  • 2 Mixing bowls For wet and dry ingredients
  • 1 Whisk To combine the batter smoothly
  • 1 Rubber spatula For folding the mixture

Method
 

  1. Toss the sliced strawberries with one tablespoon of sugar in a bowl and set aside.
    tossing fresh strawberries with sugar
  2. Whisk the flour, remaining sugar, and baking powder together in a large mixing bowl.
  3. Beat the milk, melted butter, eggs, and vanilla in a separate bowl until smooth.
  4. Fold the wet mixture into the dry ingredients gently until just combined.
    folding strawberry waffle batter
  5. Pour the batter onto a preheated waffle iron and cook until the steam stops.
    pouring batter onto waffle iron
  6. Serve warm, layered with the macerated strawberries and freshly whipped cream.

Nutrition

Serving: 210gCalories: 480kcalCarbohydrates: 52gProtein: 10gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 135mgSodium: 320mgPotassium: 350mgFiber: 3gSugar: 18gVitamin A: 800IUVitamin C: 45mgCalcium: 250mgIron: 3.5mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a toaster to restore crispness. Swap regular flour for almond flour to make a keto-friendly version.

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