Strawberry Shortcake Waffles

Cuisinart original

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.


Makes 4 servings


1      quart fresh strawberries, hulled
and sliced
3      tablespoons granulated sugar
1      pinch kosher salt
1      cup heavy cream
3      tablespoons confectioners’ sugar,
plus more for serving (if desired)
½     teaspoon pure vanilla extract
1      pinch kosher salt
2      prepared waffles

Nutritional information

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


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.