- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1½ cups whole milk
- 1 tablespoon vanilla extract
- 2 large eggs
- 8 tablespoons (1 stick) unsalted butter, melted
- 1 pound strawberries, washed, hulled and quartered
- 2 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 1 cup heavy cream
- 5 tablespoons granulated sugar
- 1/4 teaspoon vanilla extract
- Powdered sugar, for dusting
Rockit Bar & Grill is all about creating comfort food in new and interesting ways. These strawberry shortcake waffles, a breakfast and dessert mashup, invoke huge smiles and intrigue.
Technique tip: Sift the dry ingredients together to avoid clumps and make an extra smooth batter.
Swap option: Use bananas instead of strawberries. You will end up with a waffle that tastes like banana cream pie!
For the batter:
In a large bowl, add the flour, sugar, baking powder and salt. Whisk (or sift) to combine.
In a separate bowl, add the milk, vanilla and eggs. Whisk to combine.
Creating a small well in the center of the dry ingredients and pouring the wet in. Stir, slowly incorporating the dry ingredients from the edges into the wet, until just combined. Then fold the butter into the batter.
For the strawberries:
In a medium bowl, toss the strawberries with the salt and sugar. Let the strawberries sit for 10 minutes. Stir the mixture well, then cover with plastic wrap and set aside.
For the whipped cream:
In a large bowl, add the cream, sugar and vanilla and beat to stiff peaks. Set aside for plating.
For the waffles:
Heat a waffle iron and coat with non-stick cooking spray.
Ladle waffle batter into hot waffle iron, close and cook for 8 minutes until golden brown. Remove the finished waffle from iron and place on plate. Repeat with remaining batter.
For the assembly:
Spoon the macerated strawberries over the waffles. Top with a big spoonful of the whipped cream, dust with powdered sugar and serve.