Waffles with strawberries and whipped cream is probably my most favorite Mother’s Day breakfast or brunch meal, like ever.
What’s not to love about big fluffy waffles, mouth watering fresh strawberry sauce and chilled homemade whipped cream.
Waffles With Strawberries and Whipped Cream
Nothing. Nothing is better I tell you!
I’ve been wanting to share this recipe ever since I started this blog, about 3 years ago. Since Mother’s Day is this weekend I thought this would be the perfect time.
You see, some of my favorite childhood “foodie” memories are waffles with strawberries and whipped cream.
Sunday brunch as a kid in Alaska, it was a big deal! If you’ve read my blueberry muffin recipe post, you’ll know how small of a town it was.
Why Are My Waffles Not Fluffy?
Simplest answer. You probably over mixed the batter. Whisking your heart out will only leave you with tough waffles.
Go easy on the mixing. Less is more my beautiful friend!
And I’m just as guilty. But sometimes we don’t realize we’ve done it until we go to eat them and the texture is, well, a bit cardboard-esque.
Luckily you have a gorgeous strawberry sauce and whipped cream to cover up any oopsy daisies!
What’s The Difference Between A Waffle and A Belgian Waffle?
The difference between a regular run of the mill waffle and a fancy shmancy Belgian waffle is this.
- Belgian waffles have bigger and deeper squares, regular waffles have smaller squares
- Belgian waffles are crisp on the outside, regular waffles are softer
- A lot of Belgian waffles call for whipped egg whites folded in to the batter to make it “lighter”, regular waffles you just use the whole egg
So, I’ve made them both ways. And honestly, I can’t tell a difference. Really. Whipping the egg whites is extra work I just don’t want to do.
But I do have two waffle irons, a regular looking waffle iron and then the one with the deeper bigger holes.
The one with the deeper, larger holes, does work better for fruit waffles because it makes the waffles crisper, so it withstands adding the fruit and whipped cream better.
In no way do you need a fancy waffle iron though. Use what you have!
So now, drop down the recipe, print it out, leave it for your breakfast maker (even if that’s you, treat yourself) and I hope you have a wonderful weekend!
More Breakfast Recipes You’ll Love
- Great Grandma’s Cinnamon Apple Dutch Baby (German Pancake) – german pancakes use extra eggs and are baked in the oven, if you’ve never had one I highly suggest try out this recipe
- Fluffy Buttermilk Waffles – see, more buttermilk, these waffles are awesome
- Potato, Bacon and Green Onion Quiche – super hearty with the potatoes inside, it’s amazing, savory goodness and you have to make it, plus it’s perfect for lunch as well
- Perfect Soft and Tender English Scones – the easiest scone recipe ever and these are super soft
- Blueberry Dutch Baby Pancake – if you love blueberry pancakes then you will adore this dutch baby recipe
- The Best Lemon Curd Recipe – a bright spread for muffins and scones
- Coffee Cake Bars With Streusel Topping – just like eating coffee cake but way less effort needed
- Blueberry Crumb Muffins – with a dollop of cream cheese on it, this is one of my favorite breakfast treats
Make sure to follow the Modern Crumb Board on Pinterest for lots of yummy meal inspiration! And subscribe to the newsletter, below, to get updates when new recipes post.
Waffles With Strawberries and Whipped Cream
- 2 c flour
- 1 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tbsp sugar
- 3 tbsp butter melted
- 3 eggs
- 2 c buttermilk warmed
- 1 1 b fresh strawberries stems removed
- 1 c water
- 2 tbsp sugar
- 1 tbsp cornstarch
- 8 oz heavy whipping cream
- 1/4 tsp vanilla extract
- 2 tsp sugar
- Preheat your waffle iron
- You’ll need two separate bowls
- In the first bowl melt the butter and then add the eggs, one at a time whisking
- Measure out 2 cups of buttermilk in a measuring glass, heat it for 1 minute in the microwave
- Add the buttermilk to the butter and egg mixture, whisking
- In the other bowl combine the flour, baking soda, salt, baking powder and sugar
- Pour the wet ingredients into the dry
- Mix together, without over mixing, a bit of lumps are okay
- Pour the batter into your waffle maker, pull them out once cooked
- Set the cooked waffles onto a cooling rack, this helps to keep them from getting soggy
- In a small saucepan combine the strawberries, water and sugar
- Bring this to a boil and then simmer on low until the strawberries start to break apart
- Mix the cornstarch with a bit of water in a separate bowl, pour this in to the strawberry mixture and stir
- Keep this on low heat until ready to serve
- In a bowl, beat together the heavy whipping cream, vanilla extract and sugar until stiff peaks form
- Grab a waffle, spoon on some strawberries and dollop on the whipped cream