Strawberries were on sale the other day (huge, dark red, beautiful strawberries) and I swear they were calling to me. I had a massive craving for strawberry shortcake, but didn’t have a lot of time to make cake to go with it, so I decided to try out shortcake waffles. They were incredible. Warm, sweet, soft-on-the-inside, crispy-on-the-outside. And the best part? I could make one at a time as needed. Fresh shortcake anytime.
- ½ cup butter, softened
- ¾ cup sugar
- 2 eggs
- ½ cup sour cream
- 3 Tablespoons milk
- 1 tsp vanilla extract
- 1½ cup flour
- ½ tsp baking soda
- ¼ tsp salt
- Preheat waffle iron.
- Cream butter and sugar in a medium bowl with hand beaters. Add eggs and mix with the creamed butter and sugar.
- Mix in sour cream, milk, and vanilla extract and stir until fully combined.
- In a separate bowl, stir together flour, baking soda, and salt. Add to the wet ingredients and stir until just combined.
- Spoon batter onto preheated waffle iron and cook until golden and heated through.
- Serve warm with desired toppings.
Note: if you’re used to making waffles, this batter will seem very thick – don’t expect the same consistency. Also, even though the batter is thicker, the cooked waffles tend to be more flimsy than breakfast waffles that I usually make. Just take care when lifting the shortcake waffles off of the waffle iron (I used a spatula to help get it off in one piece).
Make as many shortcake waffles as you plan on eating and store the rest of the batter in a covered container in the refrigerator (just be sure to use it up within a few days).
These shortcakes are delicious with the standard strawberries and whipped cream, but they’d also be fantastic with any other fruit or served warm with whipped cream alone.
Modified from a recipe I found on Heather Likes Food.
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