My mom is not a brunchy sort of lady. Not that she doesn’t like brunch, she just doesn’t use it as a verb the way I do. Because, brunch is always an option in my book.
But this year for Mother’s Day, all four kids, two husbands, one granddaughter, and grand-pups will head to mom and dad’s to prepare brunch for the parentals (it also happens to be my dad’s birthday!).
My contribution to this weekend’s brunch are a batch of Strawberry Shortcake Waffles. Before I ever knew about strawberries from Florida, my mom would make mini Strawberry Shortcakes when we lived up north. Just simple little spongy, doughy shells filled with fresh berries and homemade whipped cream. I have some great food memories involving those shortcakes.
Florida Dairy Farmers will be back as a Platinum sponsor at this year’s conference (last year, Florida Dairy sponsored a fun and relaxing milk spa!) and they’re hosting a recipe contest #makeitwithMILK.
We don’t eat waffles at home too often, because to me, a batch of waffles are best enjoyed over a crowded table with lots of noise. It’s just Jason and I at Casa de Crews, so most of our breakfasts are admittedly consumed over the sink, or in the car on the way to an office.
But brunchy waffles deserve respect, people. Fluffy, and crisp, I added thick Greek yogurt to this batch for added protein and fluffiness! The surprise addition of Greek yogurt helps to keep these guys moist, which is what we need when we’re making waffle, after waffle this weekend for Mother’s Day (and dad’s birthday) Bonus: These Strawberry Shortcake Waffles do not contain any added sugar! That means I can enjoy an extra mimosa at brunch, right?
These waffles freeze well too. Feel free to make several batches in your waffle iron, freeze, and the reheat in the oven; they’ll crisp right back up.
- 2 large eggs
- 1 cup milk (2% suggested, whole milk also okay)
- 1 cup Greek yogurt, plain
- 1 tbsp honey
- 2 cups flour (whole wheat suggested)
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup sliced strawberries
- 1 cup heavy whipping cream
- 1 tbsp vanilla extract
- Preheat waffle iron.
- In a medium bowl whisk wet ingredients together. To a separate bowl whisk dry ingredients.
- Add dry ingredients to wet ingredients, and mix until well combined.
- Grease your waffle maker with butter, or non-stick spray. Add ¼ cup batter to waffle iron.
- Cook according to manufacture's directions.
- With an electric mixer, whip the cream on medium high speed until it starts to thicken. Add the vanilla extract, then continue mixing on high until very fluffy and still peaks form.
- To serve, slice the waffles into halves or quarters, then layer with the strawberries and homemade whipped cream. Top with additional strawberries and more whipped cream, if desired.