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Strawberry Shortcake Waffles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 38 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings (approximately 8 waffles)
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

Delight in this vegan Strawberry Shortcake Waffles recipe that combines fluffy, golden waffles made with a tangy vegan buttermilk batter, fresh macerated strawberries, and dairy-free whipped cream. Perfect for a special breakfast or brunch, these waffles boast a wonderful balance of sweet, tart, and creamy flavors—all without any dairy or eggs.

Ingredients

Strawberries

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

Vegan Buttermilk

  • 1 1/2 cups unsweetened soy milk
  • 1 tablespoon apple cider vinegar

Dry Ingredients

  • 2 cups flour (spooned and leveled)
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt

Wet Ingredients

  • 1 tablespoon cane sugar
  • 1/4 cup melted unsalted butter OR avocado oil OR refined coconut oil
  • 1 teaspoon vanilla bean paste

For Cooking

  • Extra oil or spray oil (for greasing the waffle iron)

Whipped Cream

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

Instructions

  1. Macerate the Strawberries: In a medium bowl, combine the quartered strawberries with 2 tablespoons of cane sugar and 1 teaspoon of fresh lemon juice. Mix thoroughly and refrigerate the mixture to let the strawberries release their juices and develop a sweet-tart flavor while you prepare the waffles.
  2. Make the Buttermilk: In a small bowl or large measuring cup, mix 1 1/2 cups unsweetened soy milk with 1 tablespoon apple cider vinegar. Allow this vegan buttermilk to rest for at least 5 minutes, which will curdle the milk proteins and give the batter a nice tang.
  3. Prepare Dry Ingredients: Sift together 2 cups flour, 1 tablespoon baking powder, and 1/2 teaspoon kosher salt into a large mixing bowl to ensure fluffier waffles. Form a well in the center and set aside.
  4. Prepare Wet Ingredients: To the prepared vegan buttermilk, add 1 tablespoon cane sugar, 1/4 cup melted unsalted butter (or avocado oil or refined coconut oil), and 1 teaspoon vanilla bean paste. Whisk until the sugar dissolves completely.
  5. Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients bowl. Gently mix until the batter is mostly combined; it’s okay if some lumps remain. Let the batter sit briefly to thicken as you preheat your waffle iron.
  6. Cook the Waffles: Preheat your waffle iron and lightly grease it with oil or spray. Use about 1/4 cup of batter per waffle, cooking each for approximately 4 minutes or until golden brown and crisp. Cooking time may vary depending on your waffle iron model.
  7. Cook Remaining Waffles: Transfer cooked waffles to a wire rack to cool slightly. Continue greasing the waffle iron lightly between batches and cook the remaining batter similarly.
  8. Make the Whipped Cream: While the waffles cook, beat 1 cup dairy-free heavy whipping cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla bean paste in a stand mixer on high speed. Whip for 2 to 5 minutes until stiff peaks form. Alternatively, use a handheld electric mixer in a large bowl if a stand mixer is unavailable.
  9. Assemble the Shortcake Waffles: Plate each waffle and top generously with macerated strawberries and a drizzle of their juice. Add a dollop of the prepared dairy-free whipped cream. For extra indulgence, stack two waffles and repeat the toppings.
  10. Serve and Store: Enjoy these strawberry shortcake waffles immediately for best texture and flavor. Store any leftovers separately in airtight containers in the refrigerator for up to 3 days. Waffles can be frozen for up to 2 months and reheated as needed.

Notes

  • Use refined coconut oil or avocado oil if you prefer oil over melted butter for a dairy-free option.
  • Sifting the flour helps achieve lighter, fluffier waffles.
  • Resting the buttermilk mixture allows it to curdle and adds characteristic tang and tenderness to the waffles.
  • Let the batter thicken slightly before cooking to improve waffle texture.
  • Cook waffles until golden and crisp for the best experience.
  • Dairy-free whipped cream can be made with any vegan heavy cream alternative.
  • Leftover waffles freeze well; reheat in a toaster or oven for crispiness.
  • Adjust sweetness of strawberries and whipped cream according to taste.

Find it online: https://dishmelt.com/strawberry-shortcake-waffles-recipe/