Waffles with Strawberries and Cream
These pretty springtime waffles are a snap to prepare with our Bellegem waffle mix, then get a dose of fresh flavor with a topping of fresh strawberries and lightly sweetened whipped cream. You can substitute your favorite waffle recipe if you prefer.
Ingredients
- 5 Tbs. unsalted butter, melted
- 2 cups warm water (110° to 120°F/43° to 49°C)
- 2 1/2 cups (10 oz./285 g) Bellegem waffle mix
- 1 cup (8 fl. oz./250 ml) cold heavy cream
- 2 Tbs. confectioners’ sugar
- 1/4 tsp. vanilla extract
- 2 cups (8 oz./250 g) strawberries, hulled and sliced
Directions
In a large bowl, whisk together the melted butter and warm water until well blended. Add the waffle mix and whisk until blended. Do not overmix; the batter should still be slightly lumpy. Let the batter stand at room temperature for about 15 minutes.
Meanwhile, spray a Belgian waffle maker with nonstick cooking spray, wiping off any excess. Preheat the waffle maker to medium-high heat. Preheat an oven to 200°F (95°C).
Gently stir the batter, then pour into the center of the waffle maker until almost full. Close the lid and cook according to the manufacturer's instructions until crisp and golden brown. Transfer the waffle to the rack on the baking sheet and keep warm in the oven while you finish cooking the remaining batter.
While the waffles are cooking, in a large bowl, using a whisk or an electric mixer on medium speed, beat the cream until it thickens slightly. Add the confectioners’ sugar and vanilla and continue beating until soft peaks form. Set aside.
Divide the waffles among 2 to 4 plates. Top each waffle with an equal amount of the strawberries and then with the whipped cream. Serve immediately. Serves 2 to 4.
Williams Sonoma Test Kitchen
