Tip
Instead of slicing into wedges, serve each person their own waffle half.
Originally published in the Today’s Parent May 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.
Strawberry Wafflecake
By Chatelaine20
PREP TIME
35 min
Makes
8 servings
Indulge in this fabulously fluffy strawberry wafflecake delight.
Ingredients
- 1 454-g pkg strawberries
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 2/3 cup unsalted butter , at room temperature
- 1 1/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup milk
Filling
- 2 cups 35% cream
- 1/4 cup maple syrup
Instructions
- Reserve 1 or 2 whole strawberries. Hull and slice remaining strawberries.
- Preheat an 8-in. round waffle maker according to manufacturer’s instructions.
- Stir flour with baking powder and salt in medium bowl. Beat butter with sugar in large bowl using an electric mixer on medium until fluffy, about 2 min. Add eggs, one at a time, beating well and scraping down side of bowl as needed. Beat in vanilla. Reduce speed and beat in 1/3 of flour mixture, then half the milk. Repeat, ending with flour mixture.
- Spray waffle maker lightly with oil. Ladle in 1 cup batter. Close lid and cook until golden, 4 to 5 min. Remove waffle to a baking sheet. Repeat with remaining batter to make 4 waffles.
- Beat cream with maple syrup in medium bowl using an electric mixer on medium until fluffy, 2 to 3 min.
- Assemble cake by placing 1 waffle on a cake platter. Top with 1/4 of whipped cream, spreading to the edges. Top with 1/4 of sliced strawberries. Repeat layers, finishing with whipped cream. Garnish cake with remaining sliced and whole strawberries.
Nutrition (per serving)
- Calories
- 660,
- Protein
- 9 g,
- Carbohydrates
- 71 g,
- Fat
- 39 g,
- Fibre
- 2 g,
- Sodium
- 328 mg.
