Belgian Waffles with Triple Strawberry Topping

In a saucepan over medium-high heat, combine the strawberry puree and sugar and cook, stirring occasionally, until slightly thickened, 6 to 8 minutes. Strain through a fine-mesh sieve into a bowl. Let the strawberry mixture cool slightly, then refrigerate until completely cool.

In another bowl, whisk together 1/4 cup of the strawberry mixture and the cream until combined. Pour into a cream whipper and refrigerate until ready to use.

Set a wire rack on a baking sheet and place in an oven. Preheat the oven to 200°F. Preheat a Belgian waffle maker according to the manufacturer’s instructions.

Using the melted butter, warm water and waffle mix, prepare the waffle batter according to the package instructions. Pour about 1/3 cup batter into each well of the waffle maker. Close the lid and cook the waffles according to the manufacturer’s instructions. Transfer the waffles to the rack-lined baking sheet in the oven. Repeat with the remaining batter.

Arrange the waffles on individual plates and drizzle with the remaining strawberry mixture. Top with the sliced strawberries and strawberry whipped cream and serve immediately. Makes 11 waffles.

Williams-Sonoma Kitchen.