Description
A quick and delightful summer treat featuring crispy waffle cups filled with whipped cream and fresh strawberries, perfect for busy mornings or casual gatherings.
Ingredients
Scale
- 6 large frozen or fresh waffles (plain or lightly sweetened)
- 2 cups fresh strawberries, hulled and sliced
- 1 cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Optional toppings: fresh mint leaves, honey, chocolate sauce, toasted almonds
Instructions
- Preheat oven to 350°F (175°C).
- If using frozen waffles, toast them for 2-3 minutes to make pliable.
- Press each waffle gently into the cups of a muffin tin to form bowls, avoiding tearing.
- Bake the waffle cups for 8-10 minutes until golden brown and slightly crisp.
- While baking, rinse, hull, and slice strawberries; set aside 1/4 cup for garnish.
- In a chilled mixing bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form (3-5 minutes).
- Once waffle cups have cooled, dollop whipped cream inside each cup.
- Top with sliced strawberries and garnish with reserved strawberries and optional toppings like mint leaves or a drizzle of honey or chocolate sauce.
- Serve immediately for best texture and freshness.
Notes
Use plain or lightly sweetened waffles to avoid burning. Chill cream and bowl before whipping for best results. Assemble just before serving to prevent sogginess. Gluten-free and dairy-free substitutions are possible using gluten-free waffles and coconut cream or vegan whipped topping.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mini waffle cup
- Calories: 175
- Sugar: 8
- Sodium: 220
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 18
- Fiber: 2
- Protein: 3
Keywords: strawberry shortcake, waffle cups, summer dessert, quick treat, whipped cream, fresh strawberries