With milder temperatures, longer days, and hopefully more sunshine the British berry season is now in full swing, and leading the way as always is the good old Strawberry. With this in mind here's a quick, easy, but most of all super tasty recipe for Strawberry Shortcake Waffles.
Although strawberries were in plentiful supply throughout last month the season will reach its peak in June and July, and if good weather continues from July you can expect to see British strawberries even until the end of September.
The best thing is that strawberries can be enjoyed when dining al fresco as part of a main course or dessert, straight from the punnet at a picnic, or just simply with cream or ice cream. Strawberries – a great accompaniment to summer!
With this in mind it didn’t take us very long at all to come up with a recipe this week, so here is a quick, easy, but most of all super tasty recipe for Strawberry Shortcake Waffles.
Yield: 4 waffles (can easily be halved or doubled)
Prep time: 20 minutes / Cook time: 10 minutes / Total time: 30 minutes
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 centre 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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