Photo: Roberto Caruso
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
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.
Calories 660, Protein 9g, Carbohydrates 71g, Fat 39g, Fibre 2g, Sodium 328mg.
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.
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