Strawberry Shortcake Waffles

Extra special weekend breakfasts call for these Strawberry Shortcake Waffles. There's nothing like a stack of fluffy and crisp waffles layered with homemade whipped cream and macerated strawberries to instantly sweeten your morning. Vegan.

Course Breakfast, Dessert

Cuisine American

Diet Vegan, Vegetarian

Method Stovetop

Prep Time 20

Cook Time 15

Total Time 35

Servings Servings

Calories 420kcal

Author Caitlin Shoemaker

Ingredients

For the Strawberries:

16 ounces strawberries, tops trimmed and quartered
2 tablespoons cane sugar plus more to taste
1 teaspoon fresh lemon juice

For the Waffles:

1 1/2 cups unsweetened soy milk
1 tablespoon apple cider vinegar
2 cups flour spooned and leveled
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 tablespoons cane sugar
1/4 cup melted unsalted butter OR avocado oil OR refined coconut oil
1 teaspoon vanilla extract
Extra oil or spray oil for greasing the waffle iron

For the Whipped Cream:

1 cup dairy-free heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla bean paste or vanilla extract

US Customary - Metric

Instructions

Macerate the Strawberries: Add the strawberries to a medium bowl and sprinkle with the sugar and lemon juice. Mix well, then place in the fridge to chill while you make the waffles.
Make the Buttermilk: Combine the soy milk and apple cider vinegar in a small bowl or large glass measuring cup. Mix well and set aside for at least 5 minutes, to allow the milk proteins to curdle.
Dry Ingredients: Sift the flour, baking powder, and salt into a large bowl (sifting the flour makes fluffier waffles!). Mix well, then form a well in the center of the bowl. Set aside.
Wet Ingredients: Add the cane sugar, melted butter or oil, and vanilla to the buttermilk mixture. Whisk until the cane sugar is fully dissolved.
Combine: Add the wet ingredients to the bowl with the dry ingredients and mix gently until most of the batter is combined (some lumps are okay). Set aside to let the batter thicken slightly while you preheat your waffle iron.
Cook the Waffles: Warm your waffle iron, grease it, and cook your waffles according to your own preference — amount of batter and cook time will vary depending on the brand, but I used about 1/4 cup of batter per waffle and cooked my waffles for around 4 minutes.
Repeat: Remove the waffles from the waffle iron and transfer to a wire rack to let cool. Repeat with the remaining waffle batter; I like to brush my waffle iron with a small amount of oil between each batch of waffles.
Make the Whipped Cream: In the meantime, add the heavy whipping cream, sugar, and vanilla to a stand mixer. Beat on high for 2 to 5 minutes, until stiff peaks form. (Note: if you do not have a stand mixer you can also make the whipped cream in a large bowl with a handheld electric mixer).
Assemble: Top each waffle with fresh strawberries, a drizzle of macerated strawberry juice, and a dollop of whipped cream (or go for a double stack!).
Serve & Store: Enjoy immediately, or store leftovers in separate airtight containers in the refrigerator for up to 3 days. Leftover waffles can also be frozen for up to 2 months and reheated as necessary.

Notes

Soy Milk: I recommend using soy milk for the fluffiest waffles, but another unsweetened plant-based milk will also work.
Heavy Whipping Cream: I have used both the Country Crock and Trader Joe’s dairy-free heavy whipping cream with success. If you don’t want to make your own whipped cream, you can also buy a tub of Cocowhip or another dairy-free whipped topping.

Nutrition