Breakfast
null
Makes 4 servings
null
Makes 4 servings
For a more classic presentation, use the Buttermilk Waffle recipe on page 8. If you are in the mood for a bit more of an indulgence, use the Chocolate Waffle recipe, page 15, for those chocolate lovers.
Nutritional information per serving:Calories 472 (61% from fat)
carb. 46g
pro. 5g
fat 29g
sat. fat 13g
chol. 116mg
sod. 335mg
calc. 420mg
fiber 4g
carb. 46g
pro. 5g
fat 29g
sat. fat 13g
chol. 116mg
sod. 335mg
calc. 420mg
fiber 4g
Ingredients
- 1quart fresh strawberries, hulled
- and sliced
- 3tablespoons granulated sugar
- 1pinch kosher salt
- 1cup heavy cream
- 3tablespoons confectioners’ sugar,
- plus more for serving (if desired)
- ½teaspoon pure vanilla extract
- 1pinch kosher salt
- 2prepared waffles
Preparation
- 1. In a medium mixing bowl, stir the strawberries,
- granulated sugar, and pinch of salt together.
- Put aside to macerate until ready to serve.
- 2. In a large mixing bowl combine the heavy
- cream, confectioners’ sugar, vanilla extract,
- and salt. Using a hand mixer fitted with the
- whisk attachment, whisk until medium-soft
- peaks are achieved. Reserve.
- 3. To serve, quarter each waffle. You can serve
- two quarters, or more, depending on the
- desired serving size. Top with whipped cream,
- then some of the macerated strawberries.
- Drizzle a bit of the juice from the strawberries
- (collected at the bottom of the mixing bowl)
- over the strawberries. Dust with confectioners’
- sugar if desired. For each waffle, you should
- need only about ⅓ cup of the whipped cream
- and ⅓ cup of the strawberries.
