Strawberry Wafflecake



35 min


8 servings

Strawberry Wafflecake

Indulge in this fabulously fluffy strawberry wafflecake delight.


  • 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


  • 2 cups 35% cream
  • 1/4 cup maple syrup


  • 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.


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.