STRAWBERRIES & CREAM CRUNCH WAFFLES

Sweet Potato Waffles

Strawberries & Cream Crunch Waffles

I ordered something like this on a food delivery app once and liked it so much. When I went to order it again, the waffles was gone! So here is me trying to recreate the recipe.

Yield: 5 - 6 waffles

PREP IT!

  • 1½ cup (180 grams) Flour, all purpose

  • 1¾ cup teaspoon Baking powder

  • ½ teaspoon Salt

  • ¼ cup (50 grams) Sugar, granulated

  • ¼ teaspoon Taste Tutor Brown Spice

  • 1/3 cup Milk, any kind

  • 4 large Eggs, separated

  • 3 tablespoons Oil, any kind

  • 1 tablespoons Vanilla extract

  • 1 tablespoons Strawberry extract

  • 1/16 teaspoon Lemon extract

  • ¼ teaspoon Red food coloring (optional)

  • 1 cup Strawberries, fresh, diced small

  • 1 cup Cream cheese chips

For Cream Cheese Frosting:

  • 4 ounces Cream cheese (room temperature)

  • ½ cup (3 sticks) Butter, salted (room temperature)

  • 1 teaspoon Vanilla extract

  • ¼ teaspoon Salt

  • 1 cup Powdered sugar

  • ½ teaspoon Milk, any kind

For Strawberry Crunch Topping & Garnish:

  • ½ cup (12.5 grams) Strawberries, freeze-dried, crushed

  • 1½ cups (85 grams) Vanilla wafers, crushed

  • 1½ tablespoons Butter, salted, melted

  • 1 jar of your favorite strawberry preserves

  • 1 carton Strawberries, fresh (whatever is left)

MAKE IT!

For Strawberries & Cream Waffles:

  1. Preheat your waffle iron.

  2. In a small bowl, whisk together flour, baking powder, salt, sugar, and Taste Tutor Brown Spice.

  3. In a large bowl, add milk, egg yolks, oil, vanilla, strawberry extract, lemon extract, red food coloring (if using), and whisk until all ingredients are well mixed.

  4. In a separate bowl, whisk egg whites with a stand mixer, hand mixer, or by hand until stiff peaks form and set aside.

  5. Add dry ingredients into the wet ingredients and stir until relatively smooth. Add in strawberries and cream cheese chips.

  6. Gently fold egg whites into the batter until you no longer see any white..

  7. Once, you’re ready to make your waffles, if the waffle iron is non-stick, no need to spray it, but if it does stick sometimes, go ahead and spray with nonstick spray.

  8. Pour two level 1/3 measuring cups worth of batter into the center of the waffle iron.

  9. Cook for 3-4 minutes or until your waffle iron beeps that its ready

  10. Serve immediately.

For Cream Cheese Frosting:

  1. Place cream cheese, butter, vanilla extract, and salt in a stand mixer or mix with a hand mixer. Whip until creamy, airy, and lighter in color (about 10 minutes). Add in powdered sugar and milk until well incorporated and smooth.

  2. Transfer frosting a quart sized zip top bag and keep it at room temperature to use for a drizzle garnish.

  3. It stays fresh in the fridge for approximately 5 days.

For Strawberry Crunch Topping & Garnish:

  1. Place freeze dried strawberries and vanilla wafers in a food processor or gallon size zip top bag. Pulse in food processor or bang the bag with a sauce pot until contents are slightly crumbly with small pieces of strawberry and cookie still visible.

  2. Drizzle in butter and stir in the food processor or shake in the bag to combine.

  3. Top waffles with a drizzle of cream cheese, a dollop of strawberry preserves, butter, crunch topping, maple syrup, and fresh strawberries.

Tip: This freezes well. Freeze waffles with none of the toppings in a flat layer, uncovered, until completely frozen. One frozen, you can stack them and store in an air tight container up to 6 months. My dad vacuum seals them to keep them longer.

Reheat leftovers: Reheat waffles in the oven, air fryer, or toaster.

 

Brunch, Classic Comfort, DessertAdunni Ogunlanohrecipe, baking, baked, butter, bread, breakfast, waffles, chicken, chicken and waffles, strawberries & cream, strawberries and cream, strawberry crunch, strawberry, maple syrup, mapleComment