Belgian Waffle Strawberry Shortcakes
These Belgian Waffle Strawberry Shortcakes are a new take on that classic summer dessert we all love. Biscuits will always be number one in my book, but Belgian waffles give this dessert a “lighter,” almost crispier layer that I think is much needed here. If you don’t want to sandwich them together, you can just serve them open-faced with just one larger waffle if you’d like. Breakfast, dessert or even a late-night snack, this one is sure to be a new favorite.
If you want to plan ahead, you can make each component ahead of time, keep them separate in the fridge until ready to use. When the waffles are cooled, just transfer to a large resealable bag and keep in the fridge. Then when you want to serve them, just rewarm them in a toaster or oven for a few minutes until they crisp up again.
Belgian Waffle Strawberry Shortcakes
Equipment
- Mixing bowl
- Whisk
- Waffle iron
- Mixer
Ingredients
Filling:
- 1 ½ pounds strawberries stemmed and sliced
- 3 tablespoons granulated sugar
- 2 tablespoons fresh lemon juice
Waffles:
- 1½ cups all-purpose flour
- ½ cup cornstarch
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 cups buttermilk
- 2 large eggs separated
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
Cream:
- 1 ½ cups heavy cream
- 3 tablespoons powdered sugar plus more for dusting
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat oven to 250°F. Place a wire rack over a baking sheet and set aside.
- In a large bowl, toss together the sliced strawberries with the sugar and lemon juice. Set aside and allow to macerate at room temperature while you make the waffles.
- To make the waffles, in a large bowl, whisk together the flour, cornstarch, sugar, baking powder, and salt. In a separate bowl, whisk together the buttermilk, egg yolks, oil and vanilla. Pour into the dry ingredients and whisk until just combined, and no dry streaks remain.
- In another clean bowl, beat the egg whites until stiff peaks form. Add to the waffle batter and gently fold the egg whites until evenly distributed.
- Heat up a Belgian waffle maker and once hot, spoon about 1/3 cup batter into the center of each cavity. Close the waffle maker and cook according to manufacture’s instructions. Transfer the cooked waffles to the wire rack and continue cooking the rest. Once all are down, transfer the baking sheet to the oven to keep the waffles warm.
- To make the cream filling, beat the heavy cream, powdered sugar, vanilla and salt on high until soft peaks form.
- Assemble the shortcakes by placing one waffle on a plate. Top with a spoonful of strawberries (and their syrup) and a big dollop of cream. Place another waffle on top and then dust with powdered sugar. Enjoy!
