Waffles, not shortcakes

The Belgians are onto something. Everywhere in Brussels you see people carrying around little plates of luikse wafels with strawberries and whipped cream on top. Messy and delicious. I bought some fresh strawberries the other day and decided to recreate this favorite street food. I usually make biscuits for strawberry shortcake, but for me, this is an even easier dessert because, naturally, I almost always have waffle batter on hand. Not to say I dislike shortcake; in fact, I love it. I just love waffles more.

Strawberry Cream Waffles
serves 4

For the strawberries:
2 pints fresh strawberries
3 tablespoons sugar
a pinch of sea salt

For the whipped cream:
1 cup heavy cream
2 teaspoons vanilla
1 tablespoon sugar

Also your favorite waffle recipe

  1. Quarter the strawberries, and take 1/3 of them and mash with a fork. Combine the mashed strawberries with the quartered strawberries and sprinkle with the sugar and salt. Allow to macerate for about a half hour.
  2. Preheat your waffle iron. Prepare the waffles as directed and keep warm in a 200-degree oven.
  3. Place the heavy cream, sugar and vanilla in a stand mixer. Mix on low speed until bubbles form, then raise the speed to medium-high. The cream will start leaving a path. Continue mixing until the cream is light and airy, but make sure not to mix too long or you’ll end up with butter.
  4. Plate the waffles and top with the strawberries and whipped cream.

Easiest dessert ever!