I’ve been dreaming up these Strawberry Shortcake inspired waffles for some time now and this past weekend I finally made it a reality. Growing up, Strawberry Shortcake made with my mom’s homemade biscuits and fresh strawberries, was one of my most loved and requested summer desserts. These waffles are a fun take on this classic. If you happen to be celebrating Canada Day this weekend, this recipe is especially appropriate to include on your menu, as it hits on some true patriotic notes with its colours of red and white and, of course, maple syrup!

These waffles are crisp on the outside while fluffy on the inside and seriously delicious. Topped with a lemony coconut whip, juicy strawberries, fresh mint, tart lemon zest, crunchy sticky maple pecans and a drizzle of syrup.  Is your mouth watering yet? This recipe is coming to you just in time for strawberry season. I picked up my first batch of local strawberries this past week and am looking forward to heading to a local farm soon to harvest a basket or two of my own. Soon is the operative word here, because strawberry season is fast and fleeting, lasting only a few weeks in our prairie region.

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Although I highly recommend going for the full experience of creating your own Strawberry Shortcake waffle with all the fixings, you can, of course, make your own variation. These waffles are wonderful on their own with maple syrup. As well, if you don’t want to “stack” the waffles, simply add a dollop of coconut whip (or yogurt or crème fraîche) and a sprinkling of the other goodies on individual waffles. The main message being – just make these waffles and enjoy!

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If you happen to indulge in this heavenly recipe for brunch (or dessert!) let me know, I would love to hear your thoughts!

Have a wonderful weekend!

Ciao,

Sarah

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Strawberry Shortcake Waffles + Lemon Coconut Whip & Sticky Maple Pecans

Makes 10 medium waffles
Prep Time: 30 minutes Cook Time: 20 minutes

INGREDIENTS

Sticky Maple Pecans
1 cup (250 ml) pecans
1 tbsp (15 ml) maple syrup
1 pinch of sea salt

Lemon Coconut Whip
2-400 ml cans chilled full fat coconut milk (do not use light coconut milk)
Juice of half a lemon
1 tbsp (15 ml) lemon zest

Waffles
2 cups (500 ml) spelt flour
½ tsp (2.5 ml) baking powder
¼ (1 ml) tsp salt
3 eggs, yolks and whites separated
3 tbsp (45 ml) maple syrup
1 ½  cups (375 ml) almond milk
¼ cup (60 ml) lemon juice
Zest of 1 lemon
¼ cup (60 ml) coconut oil, melted
1 tsp (5 ml) vanilla extract

Garnish
¼ cup (60 ml) mint, chopped
4 cups strawberries, sliced
Lemon zest

INSTRUCTIONS

Maple Pecans
1. Heat a small sauce pan to medium heat and add pecans; toast for about 2 minutes or until lightly toasted. Add syrup and salt and stir until nuts are coated; about 30 seconds.
2. Remove from heat and spread pecans on parchment paper; chop once cooled.

Coconut Whip
1. Refrigerate cans of coconut milk, upside down, overnight or for 8 hours to chill. Carefully drain the liquid from the milk solids into another container (save the liquid for smoothies!).
2. Place coconut fat in a chilled metal bowl (refrigerated for 10 minutes) and use an electric mixer to beat until whip becomes fluffy; about a minute. Add lemon juice and zest and beat for another 30 seconds. Keep refrigerated until time to serve.

Note: If time does not permit for overnight refrigeration, chill can in freezer for an hour – no longer.

Waffles
1. Add flour, baking powder, and salt into a large mixing bowl and stir to combine.
2. In another mixing bowl, add egg yolks, almond milk, lemon juice, coconut oil, and vanilla; whisk together. Add the wet ingredients to the dry and fold together just until combined.
3. Meanwhile, use an electric mixer to beat the egg whites until stiff peaks form; about 5 minutes. Fold egg whites into waffle batter.
4. Brush your preheated waffle iron with oil. Ladle about half a cup of batter per waffle; this will vary depending on your waffle iron. Cook for approximately 4 minutes or until golden brown and slightly crisp. Repeat with the remaining batter.

Assembling the Strawberry Shortcake Waffle
1. Place a waffle on your plate, spread a dollop of coconut whip on top and then a layer of sliced strawberries. Stack the second waffle on top and repeat. Sprinkle with lemon zest, fresh mint, the maple pecans and a drizzle of maple syrup.

Note: These waffles can be enjoyed on their own with maple syrup or “dressed up” as you desire. Plain yoghurt or crème fraîche would be a good alternative to the coconut whip.