My favorite thing about the weekends is having the time to sleep in and have a long and leisurely breakfast, preferably complete with waffles or pancakes. I love going out to brunch, but honestly, mixing batter and scrambling eggs in your pajamas is 10x better.
Pancakes have always been my true love, that is until these beauties came along. Farmer’s markets are currently overflowing with fresh, ripe strawberries, so how could I not incorporate the berry into my latest breakfast creation? Meet the strawberry shortcake waffle stack…my not so subtle attempt to turn strawberry shortcake into an acceptable breakfast.
If you don’t own a waffle iron, you should rethink that ASAP. Even if cabinet space is lacking, take my word that it is a totally necessary kitchen appliance. The best part about this breakfast is that you can have a restaurant worthy dish in less time than it takes to actually get dressed and go out to eat! The waffles and strawberry sauce both come together in under 15 minutes and once everything is stacked, you just need a fork and some whipped cream and you’re ready to dig in.
- 2 cups chopped fresh or frozen strawberries
- 1/4 cup granulated sugar
- 1 1/2 tsp. cornstarch
- 1 Tbsp. cold water
- 2 tsp. fresh lemon juice
- 1 3/4 cup all-purpose flour (or white whole wheat)
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1 3/4 cup milk (I used skim)
- 2 eggs
- 1/2 cup unsalted butter, melted
- 1 tsp. vanilla
- 1 cup heavy cream
- 1 Tbsp. granulated sugar
- 1 tsp. vanilla
- Compote can be prepared ahead of time and warmed later. Combine the fruit and sugar in a saucepan over medium heat. Heat until the fruit begins to release its juices. In a small bowl, combine cornstarch, water and lemon juice and whisk with a fork. Add to the saucepan and bring the mixture to a boil. Then reduce heat to a simmer and cook for 1 more minute. Remove from heat. As the mixture cools, it will thicken even more.
- In a medium bowl, whisk the flour, baking powder and salt together. In another bowl, whisk the eggs, milk, butter and vanilla together. Add the wet ingredients to the dry and mix just until combined. Let batter sit for five minutes and preheat waffle iron.
- Pour about 1-2 tablespoons of batter into the center of each of the four quarters of your iron. You may want to do a test run to see how large the "mini" waffles come out and then adjust the amount of batter that you use from there. Follow the instructions on your waffle iron to know when waffles are done.
- In the bowl of a stand mixer fitted with a whisk attachment, beat the cream and sugar on high speed for several minutes, until it thickens and forms whipped cream. At the last minute, add the vanilla and beat just for a few seconds.
- Stack the waffles with strawberry compote and top with whipped cream! Best enjoyed immediately, but plain waffles can be kept in a warm oven for 10-15 minutes, until ready to serve.